Lancashire Hot Pot
|Best end of neck||2 Pound|
|Stock||1 Cup (16 tbs)|
Divide the meat into neat cutlets.
Trim off the skin and most of the fat.
Grease a fireproof baking-dish and put in a layer of sliced potatoes.
Arrange the cutlets on top, slightly overlapping each other, and cover with slices of kidneys and slices of onion.
Add the remainder of the potatoes.
The top layer should be of small potatoes cut in halves, uniformly arranged to give a neat appearance to the dish.
Pour down the side of the dish about 1/2 pt hot stock seasoned with salt and pepper.
Brush the top layer of potatoes with warmed fat and cover with greased greaseproof paper.
Bake for about 2 hr in a moderate oven (350° F., Gas 4).
Then remove the paper to allow the potatoes to become crisp and brown, cooking for a further 20 min When ready to serve, pour some gravy down the sides of the dish and serve the rest in a gravy-boat.
Serve the hot pot in the dish in which it is cooked.