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 Stew of cubed beef with sliced potato, celery, olives and spices, topped with potato slices and baked. Widely known, with several variations, the olives are omitted in some.  Image: Alex Bray… See also: Chiddingly Onion Pie  Original Receipt from ‘Sussex recipe book with a few excursions into Kent ‘ by MK. Samuelson, 1937Chiddingly Hot Pot Invented by Edward Shoosmith, made at “Strete”, Chiddingly, in Sussex, in the year 1917, and “pronounced the best hot-pot that my guest (he was my lawyer) had ever tasted – at least so he said.” Take a large earthenware casserole, and place in the bottom some chopped or sliced onions (shallots in this case) and celery, with chopped olives and olive vinegar. Then put in a layer of beef (in this case it was best under-cut of sirloin), of course uncooked. Then sprinkle on the beef allspice (unground), cloves (unground), pepper (black), which by rights ought to be freshly ground in a pepper-mill, and a piece or two of unground mace and some olive vinegar. A little tarragon vinegar may also have been used. Cover with thinly sliced potatoes (of course raw) and more chopped olives. (In each layer the olives should come next to the meat). Then if there is room another layer of beef, on top of which place a layer of chopped olives and finish off with onions and celery. Finish on top with more sliced potatoes. Water to nearly cover. Place casserole in an oven over-night after a fire has gone down. Next morning heat it up in oven again, about half an hour before it is required. Note: the olive vinegar and olives supply the place of salt.  |
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