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  Added: Apr 11, 2011  •  Visited (121)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lancashire Hot - Pot
What You Need:
  • 2 pound potatoes
  • 2 pound mutton (middle neck)
  • 1 onion
  • 2 kidneys
  • 4 - 5 mushrooms
  • 1 oz dripping
  • 1 oz flour
  • ¾ pint stock
  • Seasoning
  • 1 teaspoon caster sugar
  • 20 oysters (optional)
  • Parsley

  • How To Cook:
    1. Peel the potatoes and slice them thickly.

    2. Cut the meat into chops.

    3. Slice the onion and the kidneys; peel and slice the mushrooms.

    4. Brown the meat in the hot dripping, then drain and put into a fairly large casserole.

    5. Lightly brown the onion, then add the flour and cook until well colored; mix in the hot stock gradually, stirring all the time, and add the seasoning and sugar.

    6. Spread the kidney over the mutton and add a layer of mushrooms and then a layer of oysters, if used.

    7. Arrange potatoes overlapping all over the top.

    8. Strain the sauce into the casserole, cover, and cook for about 1¾ hours in a moderate oven (350°F).

    9. Remove the lid and continue cooking for 15 minutes or so until the top is well browned.

    10. Garnish with parsley and serve with red cabbage, which is the traditional Lancashire accompaniment.

        Simpler versions of this recipe use just the mutton, omitting the kidneys and oysters and often the mushrooms also.
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » England
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Potato
    Main Ingredient » Vegetables » Mushroom


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