An economical dish, Wrotherham Hot-Pot is ideal for a family supper. Serve with a green vegetable such as cabbage or spinach.
1 X 2 lb. back bacon, soaked overnight in cold water, drained, rind removed and cut into
1 tablespoon dry mustard
1 teaspoon freshly ground black pepper
1 oz. vegetable fat
2 onions, sliced
3 celery stalks, trimmed and sliced
8 oz. dried butter beans, soaked overnight in cold water and drained
4 carrots, scraped and sliced
2 tablespoons dark treacle or molasses
1 pint chicken stock
1 tablespoon chopped fresh parsley
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Rub the bacon pieces all over with the mustard and pepper and set aside.
In a large flameproof casserole, melt the fat over moderate heat. When the fat melts, add the onions and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the bacon and fry for 2 minutes, stirring frequently. Re-move the casserole from the heat and add the butter beans and carrots. Pour over the treacle or molasses and the chicken stock.
Return the casserole to the heat and bring the mixture to the boil, stirring occasionally. Remove the casserole from the heat, cover and place it in the oven. Cook for 2 to 3 hours or until the bacon is tender when pierced with the point of a sharp knife.
Remove the casserole from the oven, remove the cover and sprinkle the parsley over the top. Serve immediately.