Remove the fat from eight mutton chops and chop the bones so that they are quite short. Put a layer of parboiled potatoes which have been cut into slices, at the bottom of an earthenware dish, scatter a little minced onion and some chopped parsley over the potatoes, then put in four of the chops, season them well with salt, black pepper, and a little curry powder, and cover them with some thin slices of mutton kidney. On the latter place another layer of potatoes, and proceed as before, finishing with potatoes on the top; pour in sufficient stock to about three-parts fill the dish, and set it in a moderately hot oven in a tin containing hot water; cover the dish closely and let the hot-pot cook for fully two hours. On removing it from the oven add a little more stock, which should be boiling; a tablespoonful of tomato catsup, mixed with the stock, will greatly improve the flavor. The hot-pot should be served in the dish in which it is cooked.