Lamb Pie

Ingredients

• Make a good puff paste
• cut the meat into pieces
• season lightly with pepper
• salt
• mace
• cloves
• nutmeg
• few sweetbreads
• Butter all over the pie
• Take a pint of gravy
• a gill of port wine
• a little grated nutmeg
• yolks of two or three eggs

Method

1. 1

   Make a puff paste and cut the meat into pieces.

2. 2

   Season and place in the crust with sweetbreads.

3. 3

   Butter the pie, cover, and bake for 1.5 hours.

4. 4

   Prepare gravy with port wine and egg yolks, and pour into the pie.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 282. The excerpt below is the record exactly as published.

LAMB PIE, — Make a good puff paste ; cut the meat into pieces ; it is best from the loin, neck, or breast ; some prefer the leg ; lightly season with pepper, salt, mace, cloves, and nutmeg finely ground ; place in the crust, with a few sweetbreads seasoned like the meat, (and, if you like, some oysters and forcemeat balls, hard yolks of eggs, and the tops of asparagus, first boiled green. ) Butter all over the pie, put on the lid, and place in a quick oven one hour and a half. Take a pint of gravy, and the oyster liquor, a gill of port wine, a little grated nutmeg, with the yolks of two or three eggs

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