Lancashire Hot Pot

• 2 lb. best end of neck
• 2 lb. potatoes
• 3 sheep’s kidneys

Divide the meat into neat cutlets. Trim off the skin and most of the fat. Grease a fireproof baking-dish and put in a layer of sliced potatoes. Arrange the cutlets on top, slightly overlapping each other, and cover with slices of kidney and slices of onion. Season well. Add the remainder of the potatoes. The top layer should be of small potatoes cut in halves, uniformly arranged to give a neat