Home › The Principles of Cookery › Hot Pot

Hot Pot

Take two pounds of chops from the best end of the neck, and one sheep's kidney. Trim the chops neatly, cut off all superfluous fat, and lay half of them in a deep dish well buttered, and with them the kidney cut in slices. Sprinkle over them a little pepper and salt and a tea-spoonful of finely-minced onions, and place upon them a quarter of a pound of potatoes cut in slices. Put two or three small lumps of dripping here and there, and repeat until the meat is used and the dish nearly full. Cover the top with whole potatoes, pour half a pint of water or stock over, and bake in a moderate oven. A few oysters are by many considered an improvement. Lay them upon the meat, pour a little of the liquor over them, and proceed as above. Time, three hours or more to bake. Sufficient for six or seven persons. Probable cost, 2s. 10d.