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June
Graham (ex-Blackpool), Adelaide, South Australia sent in her
recipe:
8 chump chops
8 large potatoes sliced
2 large carrots sliced
2 large onions sliced
3 or 4 rashers of bacon
1 chicken oxo cube in 1 cup boiling water
salt & pepper
Grease large casserole and put a layer of carrots and half of the
potatoes.
Add chops and onions and other potatoes and liquid.
Put bacon on top.
Cook with lid on in mod. oven for about 2 hours.
Remove lid, cook further 1/2 hr.
Also cook a rice pudding at same time.
Steven
Hargreaves from Fleetwood sent in his recipe:
3lb neck of lamb
2lb potatoes sliced
1lb onions sliced
lard
water
salt and pepper
Brown neck of lamb in lard in casserole.
Put on side.
Soften onions in same pan.
Put neck of lamb back in casserole with onion, top with a good layer
of the sliced potatoes with plenty of salt and pepper.
Pour in enough water so the lamb is 1/2 covered. Bake in a low oven
gas mark 4ish covered for 2 1/2 hours, uncover for last 1/2 and
turn up to 6. It's done when the lamb is tender..or when you get
in from the pub!
Barbara Lynch from Fleetwood sent in her recipe:
As much best end of neck as you want, carrots, swede, onion, and
the tops off a stick of celery, thick bisto gravy, all in a casserole
and cover with slices of potato, three or four layers thick. Bake
in a very slow oven for at least two or three hours, serve with
thick slices of fresh bread.
How
do you make your Lancashire Hotpot? Send in your recipe on the form
below.
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