Lancashire Hot-Pot: Difference between revisions
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|description=A meat and potato casserole. This recipe is from The Main Cookery Book (edition unknown, but c.1939). It was first published in 1929 | |description=A meat and potato casserole. This recipe is from The Main Cookery Book (edition unknown, but c.1939). It was first published in 1929 | ||
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<!-- /seo --> | <!-- /seo -->A [[Meat|meat]] and [[Potato|potato]] casserole. This recipe is from ''The Main Cookery Book'' (edition unknown, but ''c''.1939). It was first published in 1929. | ||
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|TotalCalories = 2311 | |TotalCalories = 2311 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 2 hours | |CookTime = 2 hours | ||
|Image = [[Image:Lancashire hot-pot recipe.jpg|alt=Electus]] | |Image = [[Image:Lancashire hot-pot recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Can't beat the origianls</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5</span> | |||
<span class="reviewDesc">The original, and the best.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/potatoes|#potatoes]] [[Special:Search/lancashirehotpot|#lancashirehotpot]] [[Special:Search/kidneys|#kidneys]] [[Special:Search/onions|#onions]] [[Special:Search/mutton|#mutton]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/stock|#stock]] [[Special:Search/butter|#butter]] [[Special:Search/rootvegetables|#rootvegetables]] [[Special:Search/lamb|#lamb]] [[Special:Search/herbs|#herbs]] | ||
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Latest revision as of 12:57, 23 December 2021
A meat and potato casserole. This recipe is from The Main Cookery Book (edition unknown, but c.1939). It was first published in 1929.
| Lancashire Hot-Pot | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 577 |
| Ready in: | 2 hours 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 19th January 2013 |
|
Best recipe reviewCan't beat the origianls 4.8/5 The original, and the best. The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 lb [450 g] neck of mutton
- 2 onions
- 2 sheep's kidneys
- ½ pint [280 ml] warm water [or stock]
- 2 lb [900 g] potatoes
- Seasoning
- ½ oz [15 g] melted butter
Method
- Skin and core the kidneys, and cut the meats into small neat pieces.
- Wash, peel and slice the potatoes, and slice the onions.
- Line the casserole with a layer of these vegetables.
- Season well and fill the casserole with layers of meat, vegetables and seasonings.
- Pour on the water [or stock].
- Have a layer of potatoes on top, brush over with a little melted butter, cover with a "lid" of buttered paper, or the lid of the casserole, and cook for half-an-hour at fairly hot [220 C/425 F/Gas 7], then for 1½ hours in a slow oven [150 C/300 F/Gas 2].
- Remove the lid, and continue cooking for a further half hour to brown the top layer.
Variations
This is a very traditional and basic recipe. Nowadays other root vegetables and herbs are included and neck of lamb takes the place of mutton.
See also
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