The ingredients for Cumberland Hot Pot, which appeared in the Monitor on Thursday, April 10 were jumbled. We are reprinting the entire recipe here. Cumberland Hot Pot 1 ounce beef drippings, lard, or oil for frying 2 pounds shoulder or leg of lamb, cut in 1-inch cubes 2 lamb kidneys, cleaned and chopped, optional Seasoned flour 2 large onions, peeled and sliced 1 pint beef stock Salt Freshly ground pepper 4 ounces mushrooms, sliced 1 teaspoon rosemary, finely chopped 1 1/2 pounds potatoes, peeled and sliced into rings
Heat fan in frying pan. Coat lamb and kidneys in seasoned flour and brown in fat on all sides. Transfer to a deep casserole.
Fry onions in the same fat. Stir in 1 tablespoon flour and let it brown. Slowly add stock, stirring all the time until it becomes a smooth gravy. Season well.
Place a layer of mushrooms over meat. Sprinkle with rosemary, salt, and black pepper. Add hot gravy and onions. Arrange potatoes on top and brush with drippings.
Cover and place in moderate oven, 350 degrees F. for 11/2 hours. Remove lid and cook for 20 minutes to brown potatoes.