(or, Wiltshire Market Day Dinner)
Stew of pork chops and kidneys layered with onion, apple and potatoes (J.Salmon)
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6 pork chops
2 sliced pigs' kidneys
1 lb onions
1 lb potatoes
1 teaspoon sage
Salt and pepper to taste
Place the pork chops in a large casserole dish. Cover with the sliced kidneys and choped onions. Peel, core and slice the apple and spread it on top. Sprinkle over with sage and season with salt and pepper.
Peel and slice the potatoes and place on top to cover the contents. Pour over a quarter of a pint (260 ml) of water. Cover and cook at 325°F (170°C / gas mark 3) for three hours.
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