Required: Three pounds of the best end of neck of mutton. Four sheeps' kidneys. One dozen oysters. Three pounds of potatoes. Half a pound of Spanish onions. Three-quarters of a pint of stock. One ounce of butter. Salt and pepper.

Have a deep casserole with a lid to make the hot - pot in. Cut the mutton into cutlets, leaving only a thin rim of fat on each. Wash and peel the potatoes, then parboil them in salted water for ten minutes. Next cut them in slices about half an inch thick. Peel and cut the onions in rings, skin the kidneys, and cut each into eight long strips.

Beard and halve the oysters, and fill the casserole with layers first of meat, then of pieces of kidney and oyster, then of onion, potato, and seasoning, till the casserole is nearly full. The top layer must be of potato. Pour in the stock, and put the butter in small bits on the top of the potatoes.

Place the lid on the casserole and bake it in a slow oven for three or four hours. For the last half-hour leave the lid off in order to brown the potatoes. Look now and then to see that the gravy is not drying up, and at the last pour in a little strong, boiling gravy.

Serve the hot-pot in the casserole.

Cost, 5s.