A Lumber Pie (old recipe). — Take ij Ib. of fillet of veal,
mince it with the same quantity of beef suet, season it with
sweet spice, 5 pippins, i handful of spinach, a hard lettuce,
thyme, and parsley ; mix it with a penny loaf grated, and
the yolks of 2 or 3 eggs, sack and orange-flower water,
ij Ib. of currants and preserves, with a caudle.
RECIPES, OLD AND NEW 267
A Battaglia Pie (old recipe). — Take 4 small chickens,
squab pigeons, and 4 sucking rabbits, cut them in pieces,
and season them with savoury spice j lay them in the pie
with 4 sweetbreads sliced, as many sheep's tongues and
shivered palates, 2 pair of lamb sweetbreads, 20 or 30
cocks' combs, with savoury balls and oysters ; lay on butter,
and close the pie with a lear.
Minced Pie (old recipe). — Shred i Ib. of neat's tongue
parboiled, with 2 Ibs. of beef suet, 5 pippins, and a green
lemon peel ; season it with i oz. of spice, a little salt, i Ib.
of sugar, 2 Ibs. of currants, J pint of sack, a little brandy,
the juice of a lemon, J Ib. of citron, lemon, and orange
peel ; mix these together, and fill the pie.
A Lamb Pie with Currants (old recipe). — Take a leg
and a loin of lamb, cut the flesh into small pieces, and
season with a little salt, cloves, mace, and nutmeg ; then
lay the lamb in your paste, with as many currants as you
think proper, and some Lisbon sugar ; a few raisins, stoned
and chopped small, and some forced meat balls, yolks of
hard eggs, with artichoke bottoms, or potatoes boiled and
cut in dice, with candied orange and lemon peel in slices ;
put butter on the top, and a little water ; then close your
pie. Bake it gently ; when it is baked, take off the top and
put in your caudle, made of gravy from the bones, some
white wine and juice of lemon ; thicken it with the yolks
of 2 eggs and a bit of butter. When you pour in your
caudle, let it be hot, and shake it well in the pie; then serve
it, having laid on the cover.
Note. — If you observe too much fat swimming on the
liquor of your pie, take it off before you pour in your
caudle.
268 OUR VIANDS
Eel Pie (old recipe). — Cut, wash, and season them with
sweet seasoning and a handful of currants ; butter and close
it. Some omit the currants.
MEATS, ETC. — OLD RECIPES.
For Roasting Beef. — If a sirloin or rump, you must not
salt it, but lay it a good way from the fire ; baste it once or
twice with water and salt, then with butter ; flour it, and
keep basting it with its own dripping. When the smoak of
it draws to the fire it is near enough done. If the ribs,
sprinkle them with a little salt half an hour before you lay
it down ; dry and flour it, then butter a piece of paper
very thick, and fasten it on to the beef; put the buttered
side next the meat.
For Roasting Lamb or Mutton. — The loin and the saddle
must be done as the beef, but the skin should be raised
and skewered on again to prevent it from scorching. A
quarter of an hour before you take it up, take off the skin,
dust on some flour, baste with butter, and sprinkle on a
little salt. Garnish with scraped horse radish, and serve
with potatoes, brocoli, French beans, watercresses, pickled
cabbage, etc. The shoulder requires onion sauce.
Our viands
1893Page 134
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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A Lumber Pie (old recipe). — Take ij Ib. of fillet of veal,
mince it with the same quantity of beef suet, season it with
sweet spice, 5 pippins, i handful of spinach, a hard lettuce,
thyme, and parsley ; mix it with a penny loaf grated, and
the yolks of 2 or 3 eggs, sack and orange-flower water,
ij Ib. of currants and preserves, with a caudle.
RECIPES, OLD AND NEW 267
A Battaglia Pie (old recipe). — Take 4 small chickens,
squab pigeons, and 4 sucking rabbits, cut them in pieces,
and season them with savoury spice j lay them in the pie
with 4 sweetbreads sliced, as many sheep's tongues and
shivered palates, 2 pair of lamb sweetbreads, 20 or 30
cocks' combs, with savoury balls and oysters ; lay on butter,
and close the pie with a lear.
Minced Pie (old recipe). — Shred i Ib. of neat's tongue
parboiled, with 2 Ibs. of beef suet, 5 pippins, and a green
lemon peel ; season it with i oz. of spice, a little salt, i Ib.
of sugar, 2 Ibs. of currants, J pint of sack, a little brandy,
the juice of a lemon, J Ib. of citron, lemon, and orange
peel ; mix these together, and fill the pie.
A Lamb Pie with Currants (old recipe). — Take a leg
and a loin of lamb, cut the flesh into small pieces, and
season with a little salt, cloves, mace, and nutmeg ; then
lay the lamb in your paste, with as many currants as you
think proper, and some Lisbon sugar ; a few raisins, stoned
and chopped small, and some forced meat balls, yolks of
hard eggs, with artichoke bottoms, or potatoes boiled and
cut in dice, with candied orange and lemon peel in slices ;
put butter on the top, and a little water ; then close your
pie. Bake it gently ; when it is baked, take off the top and
put in your caudle, made of gravy from the bones, some
white wine and juice of lemon ; thicken it with the yolks
of 2 eggs and a bit of butter. When you pour in your
caudle, let it be hot, and shake it well in the pie; then serve
it, having laid on the cover.
Note. — If you observe too much fat swimming on the
liquor of your pie, take it off before you pour in your
caudle.
268 OUR VIANDS
Eel Pie (old recipe). — Cut, wash, and season them with
sweet seasoning and a handful of currants ; butter and close
it. Some omit the currants.
MEATS, ETC. — OLD RECIPES.
For Roasting Beef. — If a sirloin or rump, you must not
salt it, but lay it a good way from the fire ; baste it once or
twice with water and salt, then with butter ; flour it, and
keep basting it with its own dripping. When the smoak of
it draws to the fire it is near enough done. If the ribs,
sprinkle them with a little salt half an hour before you lay
it down ; dry and flour it, then butter a piece of paper
very thick, and fasten it on to the beef; put the buttered
side next the meat.
For Roasting Lamb or Mutton. — The loin and the saddle
must be done as the beef, but the skin should be raised
and skewered on again to prevent it from scorching. A
quarter of an hour before you take it up, take off the skin,
dust on some flour, baste with butter, and sprinkle on a
little salt. Garnish with scraped horse radish, and serve
with potatoes, brocoli, French beans, watercresses, pickled
cabbage, etc. The shoulder requires onion sauce.