Bride Pie

Ingredients

• a pint of oysters
• some veal sweetbreads
• pieces of lamb
• slices of blanched ox palate
• streaky bacon
• the juice of a lemon
• four raw eggs
• a glass of sherry

Method

1. 1

   Parboil sweetbreads and lamb, cut into slices.

2. 2

   Mix with ox palate, bacon, oysters, and chestnuts.

3. 3

   Season with salt, mace, and nutmeg.

4. 4

   Fill pie dish, add butter on top, cover with paste, and bake.

5. 5

   After baking, add beaten eggs, lemon juice, and sherry.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 265. The excerpt below is the record exactly as published.

Bride Pie. — Parboil some veal sweet- breads and i>ieces of lamb in water, and cut them into slices. Mix with them some slices of blanched ox palate, streaky bacon, a pint of 03'sters, and some roast chestnuts, and season with salt, mace, and nutmeg. \Vhen the pie-dish is full, lay slices of butter on the top of it, cover it with paste, and bake. When done, lift up the Hd, and put into the pie four raw eggs beaten up with a little butter, the juice of a lemon, and a glass of sherrj

Cook this with the app: pantry check, scaling, and the assistant.