Stovies

• 2 oz (50 g) dripping
• 2 large onions, sliced
• 1

Put the dripping into a heavy-based pan and allow to become smoking hot. Add the onions and potatoes with some salt and pepper. Lower the heat. Cover closely and cook gently for a long time (up to 2 hours). When cooked, stir up with a spoon. Good stovies must cook without burning and without the lid being lifted during the cooking. (You’re allowed to take a little peep to see if it’s ready afte