Lancashire Hot Pot
8 chump chops, trimmed
3 kidneys cut into ¼ inch rounds
½ lb/240g mushrooms
2oz/60g butter
2oz/60g cooked lean ham, chopped finely
2 lb/1kg potatoes peeled and sliced into ½ inch thick rounds
1 lb onions/ ½ kg onions peeled and sliced into ½ thick rounds
Approx ½ pint/440mls stock
1 bay leaf
salt and pepper
1 teaspoon of mace
1 teaspoon chopped thyme
Arrange in layers in the pot.
1 potato
2 meat
3 kidneys
4 bay leaf
5 mushroom
6 ham
7 onions
8 potato
Season and sprinkle with thyme. Pour over stock sufficient to reach top layer of potato without covering. Dab with knobs of butter. Closely cover and cook for 3 hours in a low oven. Remove lid 20 minutes before serving to brown top.