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Lancashire Hot Pot Recipe

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This recipe for Lancashire Hot Pot, by , is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vivienne Reise
Added: Thursday, November 23, 2006


4 tablespoons clarified butter
1 1/2 pounds lean lamb or beef chuck cut into 2-inch squares
4 medium onions, sliced thickly
2 tablespoons butter
1/4 cup flour, sifted
2 cups beef stock
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 bay leaves
2 cups flat mushrooms (I prefer a mix of mushrooms)
6 Large potatoes, sliced into 1/4-inch rounds
Parsley, chopped

Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown.
In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned.

Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Layer ingrierdents followed by mushrooms.Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered.

Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.




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