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LOCATION: Recipes >> Casserole Recipes >> Lancashire Hotpot 01

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Lancashire Hot Pot

1 1/2 pound middle or best end lamb
2 kidneys (optional)
pepper and salt
1 or 2 carrots
1 piece of turnip
8 oz onions (or chopped leeks)
1 pound peeled and sliced potatoes
dripping

Cut meat into neat pieces and dust with pepper and salt. Put into
casserole layers of meat and vegetables with such extra seasonings
required. Finish with a layer of thickly sliced potatoes, overlapping.
Pour in about 1/2 to 3/4 pint water - sufficient to come about
one-third of the way up the casserole - and cover top with little
dabs of dripping. Cover casserole and put into a fairly slow oven
(275 to 300 degrees F) for about 3 hours. Uncover casserole about
half an hour before, raise oven heat and brown the top layer of
potatoes.

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