This traditional Lancashire dish is served cold, and is similar to potted meat, though coarser in texture.
Place the mince and marrow bones in a casserole or a large saucepan. Add 2 litres/3½ pints of cold water, then season with salt and freshly ground black pepper.
Bring to the boil and then reduce to a gentle simmer. Cook for six hours, stirring from time to time
Remove from the heat and set aside to cool for an hour.
Once cool, skim any fat from the top of the mixture (this fat is called stew dripping, it is full of flavour can be used for cooking or frying).
Take out the marrow bones, leaving the marrow in the stew.
Stir the stew well and spoon into small serving dishes or ramekins. Chill in the fridge until completely cold.
Top with chopped onion and serve with some hard Lancashire oatcakes.
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