A DELICIOUS DISH
MUTTON HOT-POT. This is a delicious hot-pot. For three or four people, have a pound and a half of neck of mutton cut into pieces; for fewer people less in proportion. The scrag-end will do nicely for this dish. Dip it in flour well seasoned with pepper and salt. Put a layer of meat at the bottom of a casserole or earthenware hot-pot dish. Skin a pound of tomatoes and cut into thick slices, chop an onion and slice rather thickly a pound and a half of potatoes. Put some of the tomato over the meat, sprinkle a little onion over, and season well. Cover with potatoes, and season these. Repeat, keeping plenty of potatoes for the top. Put in enough stock, or water seasoned with meat extract to cover all the meat, cover tightly, and simmer slowly for two hours. For the last half-hour, leave off the lid. to crisp the top layer of potatoes, or put under the grill for a few minutes when cooked.
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Wairarapa Times-Age, 18 July 1939, Page 8
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170A DELICIOUS DISH Wairarapa Times-Age, 18 July 1939, Page 8
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