Colonial Hot Pot Recipes

COLONIAL HOT BUTTERED RUM

Steps:

• Combine the brown sugar, butter, salt, and hot water in a 5 quart slow cooker.
• Add cinnamon sticks and cloves. Cover and cook on low for 5 hours.
• Stir in rum.
• Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.

BETTY TURPIN'S HOT POT

Steps:

• Preheat the oven to 325°F.
• Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.
• Seal the meat and continue frying until nicely browned.
• Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.
• Turn down the heat to medium.
• Fry the onions in the pan juices, adding a little more butter or dripping if necessary.
• When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
• As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
• Gradually add the rest of the liquid.
• Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
• Pour the onions and liquid over the meat and mix well.
• Tuck in the bay leaf (tear into 4 pieces if making individual hot pots).
• Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
• Dot the top layer of potatoes with the remainder of the butter.
• Cover the dish and place on the top shelf of the oven for 2 hours.
• Uncover and cook for a further 30 minutes.
• If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry.
• Serve with red cabbage and chips.

COLONIAL POT ROAST

Steps:

• Dry meat with paper towel.
• Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
• Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
• Dissolve bouillon cube in 1/2 cup of hot water.
• Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
• Remove the meat and vegetables to heated platter.
• Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.