“Hot Pot,” very savoury for a Winter Luncheon. (Mrs. Buchanan.)
This is cooked in a strong “terrine” or jar like French Perigord-pie dishes, and sent to table in it.
Prepare the mutton chops from a neck of mutton as for Irish stew, with potatoes or with rice if preferred, and a small quantity of sliced onion and a little black pepper and a little salt.
Take care there is no fat on the mutton; cover the meat with water and put the cover on.
(If for Irish stew this mixture should simmer, not boil, for 2 hours.) “Hot Pot” must simmer for 1 hour or more on a slow fire; then cover the bottom of the “terrine” or of a deep stoneware jar with a close fitting cover, with potatoes; next have a layer of meat, then potatoes again, and so on to the top.
Bake 2 hours in the oven.
The large potatoes at the top should brown; if they do not, then brown them separately before the fire, and replace them on the “terrine.”
Remove all grease as it rises.
Send to table very hot, on a dish with a napkin neatly arranged round the “terrine” and with the cover on.