Lancashire Hot Pot

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4 tablespoons clarified butter

1 1/2 pounds lean lamb shoulder, cut into 2-inch squares

4 medium onions, sliced thickly

2 tablespoons butter

1/4 cup flour, sifted

2 cups beef stock

Freshly ground salt, to taste

Freshly ground pepper, to taste

1 tablespoon Worcestershire sauce

1 tablespoon sugar

2 bay leaves

4 lamb kidneys, each cut into 4 pieces

2 cups flat mushrooms

4 dozen oysters

4 potatoes, sliced into 1/4-inch rounds

Parsley, chopped