To-day’s Recipe

Sun (Auckland), Volume II, Issue 424, 4 August 1928, Page 23

To-day’s Recipe

| LANCASHIRE HOT-POT I U T T\ jFCK of mutton , a Spanish jk /\f onion, salt, pepper, 10 * * ~ peppercorns, two cloves, two kidneys, eight large potatoes, T stock. Cut the meat from the A best end of a neck of mutton and T divide it into slices about half $ 'inch thick. Flour it, fry it just at % sufficiently to brown it, add a $ T Spanish onion peeled and sliced. 4* •£ salt, freshly-ground spiced pepper, V 2? the peppercorns, cloves, the sliced S T kidneys % with the skins and cores T 4° removed and the potatoes peeled 4* and sliced. Place these ingredients in layers in an earthenware cas j 4* serole or tin liot-pot dish, finish •£* lL with a layer of the sliced potatoes. T $ pour in a tablespoonful of stock , S * cover and cook very gently for two *4 4* or two and a-half hours. Serve in T the dish in which it was cooked. '-f * T