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1. Peel the potatoes and slice them thickly.
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2. Cut the meat into chops.
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3. Slice the onion and the kidneys; peel and slice the mushrooms.
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4. Brown the meat in the hot dripping, then drain and put into a fairly large casserole.
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5. Lightly brown the onion, then add the flour and cook until well colored; mix in the hot stock gradually, stirring all the time, and add the seasoning and sugar.
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6. Spread the kidney over the mutton and add a layer of mushrooms and then a layer of oysters, if used.
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7. Arrange potatoes overlapping all over the top.
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8. Strain the sauce into the casserole, cover, and cook for about 1¾ hours in a moderate oven (350°F).
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9. Remove the lid and continue cooking for 15 minutes or so until the top is well browned.
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10. Garnish with parsley and serve with red cabbage, which is the traditional Lancashire accompaniment.
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TIP:
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Simpler versions of this recipe use just the mutton, omitting the kidneys and oysters and often the mushrooms also.
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