Lancashire Hot Pot


  • 8 very good lean chump chops
  • 3 sheep’s kidneys
  • ½ lb. (240 g.) mushrooms
  • 2 oz. (60 g.) butter
  • 2 oz. (60 g.) cooked lean ham
  • 2 lb. (1 k.) potatoes
  • 1 lb. (½ k.) onions
  • ½ pint (3 dl.) stock
  • pepper and salt
  • pinch of cayenne
  • 1 teaspoon mace
  • a little finely chopped thyme


The true Lancashire hot pot as cooked in the kitchens of Loughton Hall.

Trim the chops, skin the kidneys, and cut them into rounds about ¼ inch (½ cm.) thick. Peel and slice the onions and potatoes and chop the ham finely. Then arrange everything in layers in the pot, first meat, then kidneys, mushrooms, ham, onions and potatoes, sprinkling the seasonings and herbs over. The last layer must be potatoes. Pour over the stock and put the butter in small pieces on the top. Cover with the lid closely and cook in the oven very slowly for about 3 hours. Then remove the lid and allow the top to take a nice rich brown colour. This should take about 20 minutes.

This dish should be sent to table in the pot.