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Scottish Stovies

Melt a good knob of meat dripping (beef, lamb or pork works well)
in a heavy based saucepan and fry a layer of sliced onions in this.

Cover this with a deep layer of sliced potatoes (main crop or "old"
are best), season with salt and pepper, cover tightly and cook over
a low heat for about an hour, depending on the depth of potatoes.
It is important not to keep lifting the lid to see how it is doing,
or the steam will escape, and the potatoes burn.

bottom of the pan which I loved to scrape and eat!). When tender,
turn the potatoes to bring the onions to the top, and serve.

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