Hotpot of Mutton.—This dish varies in material
and also in quality in almost every house. The
ordinary form consists of mutton cut into neat
pieces, nicely seasoned with salt and pepper, sliced
onion and potato, arranged in layers in a 'hotpot'
dish or tin—onions first, then the meat, and lastly
the potatoes, finishing with the latter, which should
be cut rather thicker for the top layer. Each layer
is seasoned as it is put in, a little water, dashed with
mushroom or walnut ketchup is poured in, and the
whole is then baked for two hours or so according to
the size of the dish. This is also excellent made of
beef. Then there is a refined kind made with cutlets
from the best end of the neck or loin, carefully
arranged with layers of sliced mutton kidneys, raw
bearded oysters, and sliced parboiled potato, the whole
being seasoned with salt, pepper, coralline pepper,
minced parsley, and finely chopped chives or shallot.
This is finished off precisely as in the former case.
The famous “Lancashire hotpot” is made thus, though
with slight variations. The cutlets are trimmed,
seasoned, and laid in first into the lightly buttered
“pot,” then a good layer of seasoned sliced kidneys,
very thinly sliced onion, bearded oysters, and sliced,
parboiled potatoes, sprinkling this layer with a small
teaspoonful of curry powder (this is a matter of
taste), and repeat these layers, finishing with potato,
which, however for this should be only halved, then
add the oyster liquor, and a little good gravy, and
bake it all in not too fierce an oven, till the top layer
of potatoes is cooked and nicely browned. Add a
little more hot gravy before serving. In every case
these hotpots are improved by being stood whilst
baking in a tin of boiling water, and being covered
with a buttered paper. This dish can be made of
almost anything, and is equally good with beef, cut
up poultry, rabbit, etc.; indeed, a very toothsome
form, much appreciated by West Country men who
approve of “squab pie,” and such delicacies, is made
with small pork chops, onions, apples and potatoes.
All these versions are excellent for shooting lunches,
etc. So also is