YORK HOT POT
- 2 lbs. mutton neck
- 2 lbs. potatoes
- 3 onions
- 3 mutton kidneys
- 12 oysters
- 1 pint (2 cups) stock
- 1 heaping tablespoonful (1 oz.) butter or dripping
- 1 teaspoonful curry powder
- Salt and pepper to taste
Cut the meat into neat cutlets. Peel the potatoes, and cut six or eight of them in halves, slicing the rest thickly. Peel and slice the onions thinly. Wash the mushrooms and oysters. Skin and halve the kidneys.
Put all these in layers in a casserole. The last one should be of potatoes cut in halves. Season well, put in the butter, and pour in the stock; put the lid on, and cook gently in a slow oven for two and a half hours.
For the last half hour remove the lid, so that the potatoes may brown nicely. Serve in the casserole.