Lancashire Hot Pot

From: (Jenny Hopkins)
Date: Tue, 21 Sep 1993 23:19:22 +0000 (GMT)

This recipe is from an "old" (1963) British cookbook called
the "A to Z of cookery".

1 1/2 pound middle or best end lamb
2 kidneys (optional)
pepper and salt
1 or 2 carrots
1 piece of turnip
8 oz onions (or chopped leeks)
1 pound peeled and sliced potatoes

Cut meat into neat pieces and dust with pepper and salt.
Put into casserole layers of meat and vegetables with
such extra seasonings required. Finish with a layer of
thickly sliced potatoes, overlapping. Pour in about 1/2 to
3/4 pint water - sufficient to come about one-third of the
way up the casserole - and cover top with little dabs of 
dripping. Cover casserole and put into a fairly slow oven
(275 to 300 degrees F) for about 3 hours. Uncover casserole
about half an hour before, raise oven heat and brown the 
top layer of potatoes.


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