Hot Pot

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 150 min Total: 150 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (9)
Instructions (15)
  1. Remove the bones from the mutton (these will be used for mutton stock).
  2. Cut the mutton meat into two pieces (each piece should be a cutlet).
  3. Dice two turnips and two carrots.
  4. Finely slice one large onion.
  5. Place the prepared vegetables in a pile in the center of a deep stone saucepan.
  6. Arrange the mutton cutlets around the vegetables.
  7. Season with pepper and salt.
  8. Pour in a small breakfast cup of cold water.
  9. Cover the entire contents with slices of partly cooked boiled potato.
  10. Spread the top liberally with good beef dripping.
  11. Cover the saucepan with its lid.
  12. Place the saucepan in a good oven.
  13. Allow two and a half hours for cooking.
  14. Remove the lid.
  15. Leave to brown.
Original Text
Hot Pot Take about two and half pounds of best end of neck of mutton and after removing the bones (which will make mutton stock) cut the meat in two (each cutlet); have two sound turnips and two carrots cut into dice and one large onion finely sliced. Put the vegetables in a pile in the centre of a stone (deep) saucepan. Place the meat round it and add pepper and salt. Pour in a small breakfast cup of cold water and cover the whole with slices of partly cooked boiled potato. Spread liberally with some good beef dripping and cover with the saucepan lid. Put into a good oven and allow two and a half hours for it to cook. Then remove the lid and leave to brown, when it will be ready to serve. It is best served in the saucepan with a white serviette wrapped round it.
Notes
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