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?
- 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
- 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.