Recipe#12063

Title: Hotpot 02

From: gcaselton@easynet.co.uk (Graeme Caselton BSc) 
 Newsgroups: rec.food.recipes 
 Subject: American Lamb Hot Pot 
 Date: 11 Mar 1996 11:56:52 -0700 
 Message-ID: v01530500ad6837c8ac5f@[194.154.96.28] 

 1 large leg of lamb, or 2 small ones (the joints must be large enough
  to give 3 lb meat when cut from the bone)
  4 tablespoons plain flour (sifted with 1 teaspoon salt and 1 teaspoon pepper)
  2 tablespoons dripping
  4 large onions (finely chopped)
  4 tablespoons tomato purse
  4 pints jellied stock
  1 lb mushrooms
  3-4 lb large potatoes
  2 oz butter
  Grated Parmesan cheese (for dusting)
  This dish serves 12 people and is suitable for a lunch party.
  We have therefore given instructions for preparing part of
  the dish the day before to save time on the day of the party.
  Method
  Cut the meat from the bone into 1-1 1/2 inch cubes. (Perhaps the
  butcher will do this ; if so, remember to ask him for the bone, from
  which you can make your stock.) Set the oven at 325- For Mark 3.
  Roll the meat in the sifted flour, heat the dripping in a large flameproof
  casserole and, when hot, fry the meat until well sealed and golden-brown
  on all sides.
  Watchpoint !!!
  Do not put in more meat than would cover the bottom of the casserole at
  once; for this quantity you will have to fry the meat in rotation.
  When all the meat is well coloured, add the finely chopped onions to the
  pan, cover and lower the heat. Leave to cook until the onion has lost
  its hard white look and is well softened. Shake the pan and stir from time
  to time. Work in the tomato purse and the stock and bring to the boil. Add a
  little extra salt and pepper if necessary, then cover the pan tightly and cook
  in the pre-set oven for 1 1/2 - 2 hours.
  Meanwhile, wash, trim and quarter mushrooms, add them to hot pot at end of
  cooking time and return to oven for another 10-15 minutes. Prepare as far as
  this the day before the party and turn into a large mixing bowl to allow the
  meat to COOL quickly, or into open casseroles, or gratin dishes, ready for
  reheating.
  The following day scrub the potatoes and steam, or boil, in their skins until
  tender. Peel while still hot, holding each potato in a tea cloth to prevent
  burning fingers, and cut into 1/2 inch slices. Arrange these overlapping to
  form a cover to the meat. Brush the potatoes with melted butter, dust with a
  very little Parmesan cheese and bake in a pre-set oven, at 375'F or Mark
  5, for 30 minutes, until the potatoes are crusty and brown.