Looks like this except mine sez “4 pint” on bottom:
What do I do with it? What do I cook in this?
This time of year? Invest in a nice cassoulet maybe?
This looks fairly close to a dutch oven. How about:
Roasting a chicken in it.
Tajines
Leahey’s no knead bread
How long ago was this made?
British pot? It looks perfect for a classic British dish. Lancashire Hotpot:
It’s great to have no pre-browning, and it will work fine with almost any cubed lamb, or indeed beef if you can’t source lamb.
I serve it with shredded green or savoy cabbage, which has been boiled for no more than 2 1/2 minutes, drained well and enriched with a little butter. Enjoy!
