Advertisement
Panfotheram
- To Serve
Six
- Difficulty
Easy
Published 1978
This hefty dish, with its fragrant and delicious layers of vegetables, was the; normal dinner eaten at the farmhouse after the shepherd had despatched a sheep.
Ingredients
6 - salt and pepper
450 g 1 lb
Method
Trim and season the chops, skin and slice the onions very thinly and peel the potatoes which must also be sliced very fine. Bring the stock to the boil.
Butter a large wide casserole and put in a layer of half the potatoes, then a layer of half the onions. Season well with salt and pepper. Repeat the layers, season again and then lay the chops on top. Pour in the stock, which should com
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe