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Mutton Hot Pot

Western.Chefs's picture
Ingredients
  Mutton neck 2 Pound, boned, cut in 6 slices
  Potatoes 8 , thickly sliced
  Salt To Taste
  Pepper To Taste
  Nutmeg 1 Teaspoon
  Thyme 1 Teaspoon
  Mace 1 Teaspoon
  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)
  Butter 2 Tablespoon
  Crushed pot 2 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
95 Minutes
Ready In: 
0 Minutes
Servings: 
8

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