Recipe#12062

Title: Hotpot

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) 
 Newsgroups: rec.food.recipes 
 Subject: Hot pot 
 Date: 8 Apr 1996 08:20:10 -0500 
 Message-ID: v01530501ad8b12dae999@[194.154.96.28] 

  6 mutton chops
   3 large onions (thinly sliced)
   4 ox flat mushrooms (quartered)
   3 lambs kidneys
   2 Ib potatoes
   dripping
   salt and popper
   1 pint strong stock
   Choose a large oven proof casserole in which to cook
   and serve this good, old-fashioned and very English dish.
   Method
   Set oven at 350'F or Mark 4.
   Trim the chops, prepare the onions and mushrooms. Skin
   and halve the kidneys, peel and slice the potatoes.
   Rub the casserole well with dripping. Arrange a good layer
   of the potatoes on the bottom and scatter over the onions.
   Arrange chops on this, season and lay the halved kidneys with
   the mushrooms on top. Cover with the rest of the potatoes,
   arranging the last layer neatly.
   Dot with dripping and pour in the stock at the side.
   Cover and put into pre-set oven for 30 minutes. Then
   lower heat to 325'F or Mark 3 and leave for 1 'T hours.
   Then remove lid and allow potatoes to brown well.
   Increase heat a little during this stage and add
   a little extra stock If necessary. The extra chops allow
   for two second helpings when serving 4 people.