2 lb (900 g) neck of mutton
8 oz (225 g) mushrooms, wiped
3 sheep's kidneys
3 large onions, skinned and thinly sliced
12 oysters (optional)
salt and freshly ground pepper
2 lb (900 g) potatoes, peeled and thickly sliced
1 pint (600 ml) beef stock
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
8 oz (225 g) mushrooms, wiped
3 sheep's kidneys
3 large onions, skinned and thinly sliced
12 oysters (optional)
salt and freshly ground pepper
2 lb (900 g) potatoes, peeled and thickly sliced
1 pint (600 ml) beef stock
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
method
1. Cut the mutton into cutlets and remove excess fat.
2. Cut the mushrooms in half. Skin and core the kidneys and cut in halves.
3. In a deep ovenproof casserole, place mutton, mushrooms, kidneys, onions and oysters (if used), seasoning each layer. Finish with a layer of potatoes. Pour over the stock. Brush the potatoes with the melted butter.
4. Cover the casserole and cook in the oven at 170°C (325°F) mark 3 for 2 hours, until meat and potatoes are tender.
5. Uncover. Continue to cook at 220°C (425°F) mark 7 for a further 30 minutes, until potatoes are golden brown. Serve hot.
2. Cut the mushrooms in half. Skin and core the kidneys and cut in halves.
3. In a deep ovenproof casserole, place mutton, mushrooms, kidneys, onions and oysters (if used), seasoning each layer. Finish with a layer of potatoes. Pour over the stock. Brush the potatoes with the melted butter.
4. Cover the casserole and cook in the oven at 170°C (325°F) mark 3 for 2 hours, until meat and potatoes are tender.
5. Uncover. Continue to cook at 220°C (425°F) mark 7 for a further 30 minutes, until potatoes are golden brown. Serve hot.
serving amount
serves 4
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