This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
" A thousand hot-pots (made of 4,000 lbs. of meat and 10,000 lbs. of potatoes) were distributed from the bakeries of Liverpool amongst the poor of that city at Christmastide. Each hot-pot was supposed to yield ten substantial dinners".
"Take an earthenware pan with cover, holding a quart or more. Take 1 lb. of potatoes, boil them three-parts, and when cold cut into slices. Take three sheep's kidneys and bruise them to pieces in a mortar. Take 2 lbs. of cutlets from a neck of mutton, and pare them neatly of fat and skin; take 18 oysters and preserve their liquor; take a few mushrooms, clear them of all white, and mince; take salt, pepper, and curry-powder in moderate proportions. Now form in your pan alternate layers of cutlets, kidneys, potatoes, oysters, mushrooms, salt, pepper, and curry-powder; add the oyster liquor; keep all gently simmering in a moderate oven for 3 or 4 hours. Half an hour before serving make a rich brown gravy with a gamey flavor, and add it to the above. Serve in the pan".