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Lancashire Hotpot The Lancashire hotpot has its origins in the Lancashire cotton industry. It is a quick and simple dish to prepare but one which needs long slow cooking for the best results. The story goes that women mill workers would prepare the dinner in the morning, stuff it into the range's oven and several hours later it would be ready when the family came home. Legend also has it that a woman's prowess in hotpot making determined the marriage prospects of her daughters, but that's the north of England for you. |
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Ingredients Serves 4. 2 lb (1 kg) of cheap lamb or mutton, typically scrag end. 2 lb (1 kg) of Potatoes, 1 lb (500 gm) of Onions. Salt, pepper and a teacup of water. Method You need an oven proof pot with a good fitting lid. Chop the meat into bits which are half an inch thick, cut the potatoes into half inch slices and the onions into quarter inch slices. Put a layer of meat into the pot, next a layer of onions then a layer of potatoes, season with a little salt and a generous amount of pepper. Repeat the process, ensuring that final layer is potato. Pour in the cup of water, put the lid on the pot and cook for between four and eight hours in a low oven (gas mark 1/2 or electric 250 deg. F). Comment There are endless variations on this them, the meat can be beef and a range of flavorings can be added. For those of a mathematical disposition, there is the added pleasure of getting the right sequence of layers given variations in the size of potato and pot. Page Updated: 22nd December 2000 |