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 Lancashire Hot Pot
This famous Lancashire dish has now become a favourite in all parts of the country. The name comes from the straight-sided brown pottery dish in which it was cooked. At one time, oysters, which used to be very inexpensive, were one of the ingredients used in hot pot, and pickled red cabbage was always served with it.
INGREDIENTS: Potatoes - 450 g (1 lb), sliced, Onions - 2, sliced, Middle neck of lamb - 700 g (1* lb), trimmed, Lamb or beef stock - 300ml (* pint), Butter or dripping - a little, melted, Parsley - for garnish.
COOKING: 1. Pre-heat oven to 190C / 375F / gas 5.
2. Layer potatoes, onions and meat in a 1.7 litre (3 pint) casserole, finishing with a layer
of potatoes. Pour over the stock. Brush the potatoes with a little melted butter or
dripping. Cover and bake for 1* hours.
3. Remove the hot pot from the oven. Uncover and brush the potatoes again with melted
butter or dripping. Return to the oven for a further 30 minutes, uncovered, to brown
the potatoes.
4. Serve garnished with parsley.
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