Lancashire Hot-Pot

Name: Lancashire Hot-Pot
Yield: For 6
Ingredients: 2-3 lbs middle neck of lamb, cut into chops and trimmed of fat; 3 medium onions, sliced; 8 medium potatoes, peeled and thickly sliced; ¾ pint water; 12 shelled oysters are traditional but not vital; 1 oz flour; 3 lambs’ kidneys, skinned, cored and sliced; 4 oz mushrooms, sliced if large; ½ oz butter; salt and freshly ground pepper

Preparation info

For
6

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2-3 lbs middle neck of lamb, cut into chops and trimmed of fat
8 medium potatoes, peeled and thickly sliced
3

Main course

Method

Preheat the oven to Reg 3/325°. Make the hot-pot in a tall round pot, of iron or earthenware. Use half the butter to grease the inside of the pot, put in half the sliced potatoes, and season them. Brown the chops in some hot dripping in a frying pan, and lay them over the potatoes. Sea