TASTY HOT-POTS

Timaru Herald, Volume CXLVI, Issue 21379, 23 June 1939, Page 12

TASTY HOT-POTS

WELCOME IDEAS Irish Stew Take 21b of neck of mutton (scrag if preferred), remove fat, dust with flour and put into a stewpan. Sprinkle over one teaspoonful each of finelychopped parsley and salt, a sprinkling of pepper, and add one pint and threequarters of cold water. Take two large onions, two small turnips and three carrots; cut into quarters and place on top of meat. Tightly cover with lid and bring quickly to the boi’ Then simmer for one hour. Now have ready four large potatoes, the larger the better, and of the floury kind. Place on top of the stew, cover tightly and simmer for one hour and a-half. Do not stir more than twice in the first hour, and, having made sure the stew is simmering after the potatoes are added, do not '. move the cover again until cooked. Scotch Hot-pot Take a boiling fowl, jointed, 21b neck aitton, cut into neat pieces, on_ or two carrots, onions, a swede end a head of celery, all cut into sma.. pieces, two tablespoonfuls pinhead oatmeal, good seasoning of salt and pepper. Toss the jointed meats in the oatmeal and seasonings, then brown them in hit pork fat. Put into hot-pot with a pint of stock and cook one hour. Add all the prepared vegetables, put a layer of potatoes on top, allow one hour and a half more slow cooking, with a brisk 15 minutes to brown the top before serving. Beef Hot-pot Fill a deep earthenware casserole with sliced onions and small cubes of beef rolled in flour. Add pepper and salt, and fill the dish to the top with thinly-sliced potatoes. Put in water nearly to the top, cover with the lid and cook very slowly in the oven for at least three hours. For the 1 it ha! - hour remove the lid so that the top potatoes get brown. Mushrooms can be added if liked. Hertfordshire Hot-pot This hot-pot is baked in the oven, and the dish is given a top cover of sliced potatoes. It ’equires as ingredients pork chops with kidneys, apples and onions. Arrange the meat in layers alternately with sliced apples and chopped onions. Season with pepper and salt, add enough water to prevent burning, and finally the “lid” of potatoes. The dish should bake slowly in the oven for about three hours. The potatoes should be well sprinkled with pieces pf butter and covered with grease-proof paper. Gipsy Stew Into a saucepan with a tight-fitting lid slice :21b raw lean steak or mutton, or a jointed rabbit, previously r .be! with a relish or sauce, mixed with one teaspoonful salt and one teaspoom'ul mustard. Yorkshire relish you will find most useful for flavouring dishes of all kinds. It is made of vinegar and rich good spices and is not an extravagant seasoning as you do not need to use much to make the dish tasty. Cut into dice lib ham, after using its fat to fry one small onion sliced with one small carrot. Add to the meat three or four potatoes, peeled, and one teaspoonful of mixed herbs and lemon rind tied in muslin. Pour over all two teacupfuls of boiling stock, and simmer with lid tight on for not 'ss tiian two hours.