| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Scottish | Scottish, Lamb, Meats | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Mutton |
| 1/2 | lb | Otoatoes |
| 2 | sm | Onions |
| Pepper and salt | ||
| 1 | Sheeps kidney | |
| 1 | oz | Drippings |
| 1 | c | Stock or water |
| Parsley |
INSTRUCTIONS
Cook in an earthenware hot-pot or in casserole. Trim kidney and meat and cut into neat pieces.Peel potatoes and slice thickly,but cut two of them into quarters. Peel and scald onions and slice.Arrange meat and vegetables in layers in the dishl, seasoning each layer and adding a llittle chopped parsley. Make the last layer of the quartered potatoes. Put in boiling water or stock with dripping put on lid and cook in a moderate oven for about an hour and a quarter. Then remove lid and put back into oven for about 20 minutes more ot allow top to brown.
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