gluten-freenut-freesoy-free
Lamb Pie
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for the million (1891), page 124. The excerpt below is the record exactly as published.
LAMB PIE. — Cut some leg of lamb into pieces and season lightly with pepper, salt, cloves, nutmeg, and mace. Line a dish with puff paste, put in the meat with a few sweetbreads, oysters, forcemeat balls, and yolks of hard-boiled eggs. Scatter some lumps of butter over the pie, put on the crust, and bake in a quick oven for an hour and a half. Put into a sauce- pan a pint of gravy, the liquor from the oysters, a glass of port, the yolks of two eggs well beaten, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.