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Trim the fat from your chops, dredge with flour and season. Fry them in hot dripping or oil till brown on both sides. Stand them vertically in a long casserole with the bones pointing upwards. Throw in the kidneys. Fry the onions lightly and pack among the chops, alternating with layers of sliced carrots.
Arrange the potato slices on top, overlapping them to form a roof. Pour off the fat from the frying pan and make a gravy with a sprinkling of flour and boiling water. Season and add the sugar. Pour into the casserole, cover and cook in a preheated oven at 180°C/350°F/Gas 4 for 2 hours.
About 10 minutes before serving, remove the lid and allow the potatoes to brown. This dish is particularly good if made the day before and allowed to cool so that any surplus fat can be removed.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.