Lancashire Hotpot

• 1-1½ lb. potatoes, peeled
• 1½ lb. middle neck of mutton, trimmed
• 2

Slice potatoes ¼ in. thick, cut mutton and kidney into neat pieces, slice onion. Place layers of the meat and vegetables in a greased casserole, salt and pepper well and finish with a layer of potatoes. Add about ½ pint stock or water and cover with the casserole lid or aluminium foil. Bake for about 2½ hours removing the lid for the last half-hour to brown the potatoes. Add small dabs of dripp