A Yorkshire Hot Pot. And why not? This recipe dates back at least to the early 20th century. If Lancashire can do it, so can Yorkshire! Did they copy it from us, or us from them?
Ingredients
- 2 lb (900 g) best end neck of lamb
- 2 lb (900 g) potatoes
- 1 oz (28 g) butter
- 4 lamb kidneys
- 8 oz (225 g) mushrooms
- 2 lb (900 g) onions
- 1.5 pints (30 fl oz/ 800 ml) stock
- Salt and pepper
Method
- Divide the lamb into cutlets, slice the potatoes and onions
- Skin and halve the kidneys
- Put the ingredients in a casserole in layers, ending with a layer of potato
- Add the stock and put the butter on top
- Cover and bake in a slow oven (around 325 F/ 170 C/ gas mark 3) for 2.5 hours
- Remove the lid for the last 30 minutes to brown the potatoes.
Source: Ann Johnson (2002) Old Recipes of Yorkshire. Published by Age Concern, Knaresborough.
3 Responses to Yorkshire Hot Pot
My gran’s traditional hot pot (from her grans, gran recipe!) had dumplings as a topping. My G,G gran was a cook to a stately home (we believe it could have be Nostel Priory, not sure), and she used to say Lancashire stole the hot pot recipe, but they couldn’t afford the diet dumpling topping.
My mother born 1904 in Gozo, made the Yorshire Hot Pot regularley and used the same ingredients as in your recepie. Mum never travelled to England nor any of her ancestors! I was born 1944 and make it too. Now live in Australia. maryanne sultana
Interesting. It shows how good recipes can ‘travel’, spread by word or letter from place to place across a country or countries. I suspect this combination of ingredients was the result of people from wherever just coming up with the idea, because the ingredients were on hand, and they worked out it was a good idea to mix them. Who knows, maybe the Yorkshire Hot Pot had its origins in Gozo!