Eric's Lancashire Hot Pot
|Best end neck of lamb cutlets||4|
|Potatoes||450 Gram, peeled and thinly sliced|
|Onions||2 Medium, peeled and sliced|
Wipe the cutlets with a piece of damp kitchen paper.
Cover the base of a 1 litre ovenproof casserole with a layer of potatoes.
Add the onions and cutlets.
Arrange the remaining potatoes in an attractive overlapping pattern on the top.
Pour in the water.
Cut the butter into small pieces and dot over the top.
Cover with a lid or aluminium foil and bake in a moderate oven (Gas No. 4 - 350°F -180°C) for 1 1/2 hours.
Remove the lid and cook for another half hour to lightly brown the potato topping.