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Lancashire Hot-Pot

(England.) Take 3 1/2 pounds of choice mutton, in chops, from the neck, 4 mutton kidneys, 20 oysters, 4 onions, sliced, and 3 pounds of potatoes. Slice the potatoes and kidneys, and arrange all in alternate layers in a deep dish, seasoning with herbs, salt, and pepper. Put a layer of potatoes on top, and moisten with oyster juice. Bake in a slow oven until the top is crisp. Cover at first with a pie plate to keep in the steam, cooking about 3 1/2 hours.