Lancashire Hot Pot Recipe
Ingredients
| Beef chuck | 1 1⁄2 Pound, cut in 1-inch cubes | |
| Veal kidneys | 2 | |
| All-purpose flour | 1⁄4 Cup (4 tbs), unsifted | |
| Beef bouillon cubes | 2 | |
| Boiling water | 2 Cup (32 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Potatoes | 6 Medium, pared and sliced thin (Around 6 Cups) | |
| Onions | 3 Large, sliced | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 445 Calories from Fat 183
% Daily Value*
Total Fat 20 g31.3%
Saturated Fat 8.6 g43.1%
Trans Fat 0 g
Cholesterol 232.2 mg77.4%
Sodium 863.8 mg36%
Total Carbohydrates 39 g12.8%
Dietary Fiber 5 g19.8%
Sugars 6.1 g
Protein 28 g56.3%
Vitamin A 4.8% Vitamin C 61%
Calcium 6.6% Iron 24.7%
*Based on a 2000 Calorie diet
Directions
Halve kidneys; cut out tubes and white membrane, then cut kidneys into 1/2-inch cubes.
Shake meats, a few cubes at a time, with flour in a paper bag to coat well.
Dissolve bouillon cubes in boiling water in a 2-cup measure; stir in Worcestershire sauce.
Layer vegetables and meats into a 12-cup deep baking dish this way: Half of each of pota-toes, onions and meats, sprinkling each layer lightly with salt and pepper.
Repeat with remaining vegetables, meats, salt and pepper.
Pour bouillon mixture over; dot with butter or margarine; cover.
Bake in moderate oven (350°) 3 hours, or until beef is tender.
Chef
