Pearson 4 Pint Casserole

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!

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold