Lancashire hotpot

— The famous "Lancashire hotpot" is made thus, though with slight variations. The cutlets are trimmed, seasoned, and laid in first into the lightly buttered "pot," then a good layer of seasoned sliced kidneys, very thinly sliced onion, bearded oysters, and sliced, parboiled potatoes, sprinkling this layer with a small teaspoonful of curry powder (this is a matter of taste), and repeat these layers, finishing with potato, which, however for this should be only halved, then add the oyster liquor, and a little good gravy, and bake it all in not too fierce an oven, till the top layer of potatoes is cooked and nicely browned.