Lancashire Hot-Pot

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 10 large potatoes
  • 6 onions
  • 3 lamb’s kidneys
  • 2 lb. neck of mutton chops
  • Salt and pepper
  • Water
  • Pickled red cabbage

    Method

    Peel and slice the potatoes and onions, skin and slice the kidneys. Place the chops in the bottom of a casserole, cover with alternate layers of potatoes, onions and kidneys, seasoning well. Cover with a layer of potatoes, and brush well with melted butter. Add a little water, and cook with lid on in a hot oven, 425°F, 220°C, gas mark 7 for thirty minutes, then in a cool oven, 300°F, 150°C, gas mark 2 for two hours. Remove the lid for thirty minutes before serving to brown the top. Serve with pickled red cabbage.