Lancashire hotpot

This advertisement will appear in Late October Religious Weeklies 1948 LANCASHIRE hotpot 1-11/2 lb. scrag end or breast of mutton, 8 oz. carrots and turnips sliced, 1-2 onions or leeks sliced, 11/2 lb. potatoes peeled and sliced, 3 level teaspoons salt, 1/4 level teaspoon pepper, 1/2 pint stock or water. Trim surplus fat from meat and save for ren- dering down; cut the meat into suitable piec###s for serving. Place ingre- dients in layers in a casse- role, seasoning each layer; finish with layer of potatoes, cover with greased paper and cook in moderate oven for 11/2-2 hours.