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| Mutton Hot
Pot |
It has been said that
the three things the old Manx loved above all from an epicurean point of view
were skeddan (herring), cowree (flummery) and prinjeig
(haggis).
Prinjeig was made from the
stomach of a sheep filled with small pieces of meat, potatoes, onions and
groats and boiled for a long time.
It was
common to salt down a sheep for food in the winter months. Mutton was used in
broths and hot-pots; thin slices of mutton, fried in a pan like bacon, were
known as maken.
In 1660 a side of
mutton cost one shilling and sixpence, while geese sold for fourpence each,
hens for twopence, eggs cost a penny a dozen and butter was one shilling and
twopence a pound.
Neck of
Mutton
2 Onions
1 lb. Potatoes
Water to
Cover
Salt and
Pepper
Put the mutton in a meat dish,
season and cover with water. Lay the sliced onions and potatoes on top of the
meat and season again. Bake in a moderate oven for two to three hours until the
potatoes are browned on top.
Serve with
pickled red cabbage.
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