FOR THE COOKS.

Ellesmere Guardian, Volume LVIII, Issue 70, 3 September 1937, Page 3

FOR THE COOKS.

HOT-POTS

Hot-pot is one of the favourite dishes in my household, and curiously too, whether for autumn, winter or spring, it seems acceptable. Lancashire is reputed to be the home of this delicious dish and they recommend an earthenware "pipkin" for its making. A casserole does equally well; indeed, it can be made in the big pickle-jar, provided you have a cover for it. Slow cooking under a very close cover is the secret of a good hot-pot. :

Manchester Hot-pot: Two pounds of middle neck of mutton, two pounds old potatoes, one pound onions, three sheep's kidneys, two eggs, butter, two ounces lean ham, half a pint of water or stock, pepper and salt to taste, dash of cayenne; if possible, half a pound of mushrooms. Trim the mutton and cut into neat cutlets. Remove skin from kidneys and cut into neat rounds, about a quarter of an inch thick. Peel and slice the potatoes and onions. Mince the ham. Peel the mushrooms. Put a layer of sliced potatoes at the bottom of the dish, then arrange the mutton, kidneys, mushrooms, ham, onions and potatoes in layers, seasoning each layer. Make the top layer potatoes. Cut up the butter to put in small dabs on top. Pour in water or stock, then lay a greased paper over, put on lid, set in oven or over an asbestos mat on the stove, and cook slowly for three hours or longer. Before serving, remove the lid and brown the top. Send to table in the dish in which it was cooked. Beef is good, too, cooked in the same way; alternate slices of onions, potatoes and stewing beef arranged in a casserole, each layer being seasoned to liking, the top layer being potatoes.

Sometimes a sprinkling of parsley1 is liked as a variant, and I find that a hot-pot of veal, with carrots and onions mixed, seasoned with a pinch of thyme and marjoram, and with potatoes—as in other hot-pots—is a dish that is very savoury. Our grandmothers made a dish called "Hotchpot," which is very similar, and they used brisket, mutton, and a knuckle of veal, together with "pot-

herbs," diced carrots, onions and potatoes, cooking all together in the same way. In fact, you can make a good hot-pot of any kind of meat and vegetables, provided long, slow cooking is insisted upon.