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Hot Pot (An English dish)

Take two pounds of the neck of a lamb, cut up the meat, take out all the bones. Butter a deep baking dish. Line the bottom and sides with thin slices of potato. Quarter the lamb kidneys and put in the dish, then add the meat, season with salt, pepper, a little finely chopped mint and a few drops of onion juice. Cover the top with sliced potatoes, pour over half a pint of stock, cover the dish and set in a moderate oven to bake for an hour and a half. Serve very hot.