Chiddingly hot pot

2 pounds stewing steak cut into cubes

2 pounds potatoes peeled and sliced

1 pound onions sliced

1 head of celery

4 ounces black olives stones and chopped

6tsp vinegar

1sp all spice

1 pint beef stock

8 cloves

4 blades mace

Salt and pepper

 

Make layers of steak, celery, onions and olives in an ovenproof dish, sprinkling each layer with vinegar, allspice, cloves, mace, salt ands pepper. Place the sliced potatoes on top and pour the stock over. Cove the dish and cook in oven at 170C for 2 ½ hours or until vegetables are tender.

 

Found in Country Cooking by Elizabeth Ray