I WAS most interested in your article (LET, April 26) on Lancashire's most famous meal -- Hot Pot.

The recipe was for poor man's Hot Pot. The one I offer is for Working Man's. I have also included one from my grandmother's diary, dated 1904. She notes that the original recipe came from Belgium and was known as Hoche Pot.

Granny was a well known cook in her day and could put today's TV chefs to shame.

Working Man's Hot Pot: 2lbs neck of mutton, 2lbs potatoes, three large onions, 8oz mushrooms, three sheep's kidneys, one pint meat stock, 2oz butter, 12 oysters (optional), a little cornflour, salt and pepper.

Method: Cut the meat into cutlets and remove excess fat. Peel and slice the potatoes fairly thickly; slice the onions thinly. Wash, but do not peel, the mushrooms and cut in two.

Skin and core the kidneys, cut in halves. Take a deep casserole and place in each ingredient in layers, finish with potatoes on top. Season each layer with salt and pepper, pour in the melted butter and the stock thickened with the cornflour. Cover the casserole tightly and cook very slowly for three hours.

Hoche Pot (12 to 16 servings): 2lbs brisket of beef, 1lb pig's feet, 8oz pig's ears, 1lbs shoulder of veal, 1lb shoulder of mutton, 12 chipolata sausages, three sprigs parsley, two sprigs thyme, one bay leaf, one cabbage, three carrots, 12 onions, three leeks, three sticks celery, one turnip, salt and pepper.

Method: Put all meat in a saucepan and cover with water. Bring to boil and remove scum. Skim scum off at least twice; add the vegetables, whole if they are small, coarsely chopped if large; the cabbage is quartered. Season with salt and pepper, add parsley, thyme and bay leaf. Cover pan and simmer for three hours. Add the sausages and simmer for another hour. Remove the meat, sausages and vegetables, place in a hot casserole with a little stock in which they have cooked and serve. The remaining stock can be served as a soup.

R HARVEY-MORGAN, Barnes Avenue, Rawtenstall.