Bolton hot pot

Name: Bolton hot pot
Yield: To Serve Four
Cuisine: Northern Europe
Ingredients: 900 g (2 lb) best end of lamb; 1 onion; 4 lamb’s kidneys; 100 g (4 oz) mushrooms; 900 g (2 lb) potatoes; 25 g (1 oz) lard or dripping; 25 g (1 oz) lard or dripping; 25 g (1 oz) flour; 425 ml (¾ pint) stock; salt, freshly ground pepper; salt, freshly ground pepper; pinch of sugar

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Originally this dish, like steak and kidney pudding, had oysters in it, but they have long since become too much of a luxury to spare for a hot pot - anyway the Bolton hot pot is quite as good without.

Ingredients

900 g (2 lb) best end of lamb
1 onion
4

Europe
United Kingdom

Method

Ask the butcher to cut the lamb into pieces. When you get it home trim off most of the fat. Peel the onion and slice fairly thickly. Skin the kidneys if not skinned, and slice them into little rounds; cutting away the cores. Cut the mushrooms into quarter’s. Peel the potatoes, slice them into thin rounds and put them in a bowl of cold water. Heat the fat in a frying pan and brown the lamb piece