Chiddingly Hot Pot
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: An all-in-one stew from the village of Chiddingly, Sussex
Dust the meat with flour and brown it in the oil in a frying pan over low heat. Remove the meat and fry the celery and onions in the same pan for 3 minutes.
Put a layer of onions and celery in the bottom of a deep casserole, then a layer of meat and after that a layer of potatoes. Season each layer with salt and pepper and add the cloves and vinegar. Repeat the layers and finish with a layer of potatoes. Brush them with the melted butter and add enough stock to reach just below the potatoes.
Cover the casserole and cook for 1 ½ hours. Remove the cover and cook for an additional ½ hour to brown the potatoes.
This is an all-in-one stew from Chiddingly, a village in Sussex.
Garmey, Jane. Great British Cooking: A Well Kept Secret. New York: Random House, 1981.
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Chiddingly Hot Pot © James L. Matterer
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