(or Cumberland or Westmorland Hotpot or Hot-Pot)
Stew of sheep meat with black pudding, potatoes and other vegetables. Like Lancashire Hotpot it is topped with a layer of thinly-sliced potatoes and baked until they form a crisp crust.
Original Receipt from 'Lakeland Recipes Old and New' by Joan Poulson 1978. (Countryside Publications, ISBN 0 86157 008 1). Found by Linda Johnson
Page 21 No.22
Westmorland Tatie Pot
2 lb best neck of lamb
¾ pints of stock
2 large onions
one or two black puddings (preferably ones without fat)
1 ½ lb potatoes
Remove any excess fat from the meat. Peel and slice potatoes and onions. Slice the black puddings. Layer all the ingredients in a casserole dish, adding seasoning to taste. Top with potato. Heat the stock and pour in. Cover and bake in a moderate oven, 400F, 200C or gas mark 6 for 1 ¼ hours. Take off the lid and cook for a further 20 to 30 minutes to brown the potatoes. Serve with red cabbage, if possible.
Page 9 No. 1
Cumberland Hot Pot
2 lb potatoes
two large carrots
¾ lb shin beef
one large onion
One black pudding
¾ pt hot stock
Peel and slice the vegetables. Trim the beef and cut up with the black pudding. Put all the ingredients into a casserole dish and season to taste. Ensure that the top layer is of sliced potato. Cover and bake in a moderate oven, 350F, 180C or gas mark 4 for one and a quarter hours, then remove lid and cook a further 30 minutes or until the top has browned. Add more liquid if the dish appears to be drying up. An alternate method of cooking is for the dish to be baked for 1 ¾ hours with lid, then the top browned under a hot grill.
This tasty dish is one of those that have been popular in Cumbria for almost two hundred years, being adapted slightly by each generation and still enjoyed in many homes”.
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