I remember that brown dish, Mum got it off my Nan when setting up home in the 50s! And the red cabbage too, it is still going - my son, who now lives in Germany, takes a jar home when he visits; Germany is the home of Sauerkraut, which is actually pickled cabbage, but he prefers our version! Ian But in my youth in Lancashire, the raw ingredients were put into a deep > brown dish, with a pastry crust and cooked very slowly in the oven > adjacent to the fire. > > There were people who added a piece of liver. But not normally. It > was often eaten with pickled red cabbage, and always with gusto.