Mutton Hot Pot
|Mutton neck||2 Pound, boned, cut in 6 slices|
|Potatoes||8 , thickly sliced|
|Lamb kidneys||3 , cut in 12 thin slices|
|Fresh oysters||6 Large|
|Mutton stock||1 Cup (16 tbs) (Use It Hot)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Crushed pot||2 1⁄2 Teaspoon|
Trim skin and most of fat off mutton.
Arrange a deep layer of thickly sliced potatoes in bottom of well-buttered earthenware casserole.
Add mutton slices, slightly overlapping each other.
Season to taste with mixed salt, pepper, nutmeg, thyme and mace.
Top each slice with 2 thin slices of lamb kidney and 1 plump oyster.
Arrange another layer of potatoes; then pour in the hot mutton stock (made with trimmings and mutton bones) and boiling water.
Season with salt and pepper.
Top with melted butter.
Cover with buttered paper and bake in moderate (3500) oven 1 1/4 hours.
Mix in pot.
Remove paper and continue baking 20 to 25 minutes longer, or until top is delicately browned and crisp.
Serve directly from baking dish.