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Hot pot

6 mutton chops
3 large onions (thinly sliced)
4 ox flat mushrooms (quartered)
3 lambs kidneys
2 Ib potatoes
dripping
salt and popper
1 pint strong stock

Set oven at 350F or Mark 4.

Trim the chops, prepare the onions and mushrooms. Skin and halve
the kidneys, peel and slice the potatoes.

Rub the casserole well with dripping. Arrange a good layer of the
potatoes on the bottom and scatter over the onions.

Arrange chops on this, season and lay the halved kidneys with the
mushrooms on top. Cover with the rest of the potatoes, arranging
the last layer neatly.

Dot with dripping and pour in the stock at the side. Cover and
put into pre-set oven for 30 minutes. Then lower heat to 325F or
Mark 3 and leave for 1 1/2 hours. Then remove lid and allow potatoes
to brown well.

Increase heat a little during this stage and add a little extra
stock if necessary. The extra chops allow for two second helpings
when serving 4 people.

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