Each country has its own version of this rich, layered, vegetable-and-meat stew. Scots usually add barley and the meat is mutton or beef or sometimes grouse and rabbit. The English call it hot pot and their famous Lancashire hot pot contains mutton, sheep's kidneys and, when available, oysters, all covered with a layer of potatoes. The Dutch hutspot uses beef, whereas in France and Belgium the dish is referred to as hochepot and the ingredients include pig's ears and feet.