Lamb and Currant Pie

Ingredients

• about two pounds of the breast of lamb
• a dessert-spoonful of salt
• a teaspoonful of pepper
• a tablespoonful of finely-minced parsley
• a quarter of a nutmeg, grated
• three tablespoonfuls of picked currants
• two eggs thoroughly beaten
• a wine-glassful of sherry
• a good crust

Method

1. 1

   Cut lamb into small pieces, season with salt, pepper, parsley, nutmeg, and currants.

2. 2

   Beat eggs with sherry, pour over meat, cover with crust, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 791. The excerpt below is the record exactly as published.

Lamb and Currant Pie. — Cut about two pounds of the breast of lamb into small, neat pieces. Put them in a pie-dish, and sprinkle over them a desert-spoonful of salt, a tea- spoonful of pepper, a table- spoonful of finely-minced parsley, a quarter of a nutmeg, grated, and three table-spoonfuls of picked currants. Beat two eggs thoroughly, mix with them a wine-glassful of sherry, and pour them over the meat. Line the edges of the dish with a good crust, cover with the same, and bake in a moderate oven. A little white wine and sugar should be sent to table with this pie. Time, an hour and a half to bake. Probable cost, 2s. 8d., exclusive of the wine. Sufficient for four or five persons. Lamb (au Bechamel). — aS'^'^ Lamb, Leg of Stewed with Bechamel, or White Sauce. Lamb, Baked, and Rosemary.— Butter a baking-dish, and lay in it one or two sprigs of rosemary and two bay-leaves. Place upon these any joint of lamb weighing four or five pounds, first seasoning it vnth pepper and salt. Put a quarter of a pint of stock at the bottom of the pan, and place two ounces of fresh butter, divided into small pieces, here and there upon the meat. Put the dish in a moderate oven, baste the lamb frequently, and when done enough, skim the fat from the gravy, and serve it strained over the joint. Time to bake, about an hour. Probable cost, 3s. 6d. Suffi- cient for half a dozen persons. LAM ( 353 LAM Lamb, Bladebone of. Broiled.— Take a cold shoulder of lamb weighing from two to three pounds, and score the flesh to the hones in squares about an inch apai-t. Make a powder by mixing together a tea-spoonful of salt, a tea-spoonful of peppe

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