Mutton Hot Pot

Lucie G. Nicoll The English Cookery Book (London: Faber and Faber, 1936)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • ½ lb bacon
  • 1 ½ lb cold mutton
  • ¼ lb haricot beans, herbs and parsley
  • 3 cups stock
  • 2 tomatoes
  • 2 onions
  • 1 carrot
  • 1 turnip

Soak the beans overnight. Put all ingredients expect mutton in a pot and simmer for 1 ½ hours. Add mutton neatly sliced and simmer another hour. Take out parsley and herbs and dish the meat in the centre of a hot dish, with the vegetables around it. Sufficient for 8 people.

“My mam used to leave all the ingredients out for us to start preparing. We’d chop the onions and carrots and start cooking slowly so when she came in she could finish it off”