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Mutton Hot Pot

3/4 lb Mutton
1/2 lb Potatoes
2 sm Onions
Pepper and salt
1 Sheep's kidney
1 oz Drippings
1 c Stock or water
Parsley


Cook in an earthenware hot-pot or in casserole. Trim kidney and meat and cut into neat pieces.Peel potatoes and slice thickly, but cut two of them into quarters.Peel and scald onions and slice. Arrange meat and vegetables in layers in the dish, seasoning each layer and adding a little chopped parsley. Make the last layer of the quartered potatoes. Put in boiling water or stock with dripping put on lid and cook in a moderate oven for about an hour and a quarter. Then remove lid and put back into oven for about 20 minutes more to allow top to brown.




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