Lamb Pie

Ingredients

• two necks of fat Lamb
• a little blanched bacon
• cooked ham
• pour a little Madeira over
• a prepared short-paste made with 1.5 lb. of flour
• 1 pint of cold liquid aspic jelly
• three hard-boiled eggs
• some rich cold gravy
• about 6oz. of butter

Method

1. 1

   Bone the lamb, cut into squares, soak in Madeira.

2. 2

   Mix with bacon and ham, season, and pound.

3. 3

   Build pie with layers of forcemeat and lamb, cover with paste, brush with egg, and bake.

4. 4

   Pour in aspic jelly after cooling.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 223. The excerpt below is the record exactly as published.

Lamb Pie. — (1) A very elaborate method of making this is given as follows : Select two necks of fat Lamb, bone them, cut away all the sinewy part, divide the meat into squares about lin. thick, put it into a basin with a little blanched bacon and cooked ham also cut in squares, pour a little Madeira over, and let the meats soak for one hour. Cut the meat off two shoulders of Lamb, pare and chop it finely, and mix with it an equal quantity of fresh bacon, also finely chopped ; sprinkle plenty of pepper, salt, and spices over, pound for a few minutes in a mortar, then turn all into a basin again. Take three parts of the prepared force- meat, and roll it out to an oblong, square-cornered flat. Put three parts of a prepared short-paste made with ljlb. of flour on a baking-sheet, spread a thick layer of the forcemeat in the centre, then put lengthwise the fillets of Lamb, bacon, and ham well mixed up ; cover the meats with a thin layer of the forcemeat, and continue thus, building the pie in a dome-like shape till all the meat is used, the last layer being forcemeat. Fold over it the four edges of the paste, and cover the top with a flat of puff paste, moistening the edges slightly so that one will adhere to the other ; brush the pie over with beaten egg, score it with the point of a knife, make a slight opening in the top, and put the pie in the oven, covering it with paper after it has been in ten minutes. Bake for an-hour-and-a-half. When baked, For details respecting Culinary Processes, Utensils, Sauces, c fee., referred, to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 813 Lamb — con tinued. take the pie out of the oven, leave it for a-quarter-of-an- hour, then pour in J pint of cold liquid aspic jelly. Leave the pie till quite cold before serving-. (2) Bone the two sides of a loin of Lamb, cut the meat in slices, trim, pare, and sprinkle salt and pepper over them ; put some thin slices of raw ham at the bottom of a pie- dish, sprinkle a little cayenne pepper over them, then put in the pieces of Lamb. Cut some hard-boiled eggs in halves, lay them on the top of the Lamb, pour in to half the height of the meat some rich cold gravy, cover the pie with either a puff or short-paste, put it in the oven for ten minutes, then cover it with paper ; put it back, and bake for one hour. When ready to serve, take the paper off, and put the pie-dish on a flat dish. This is best eaten hot. (3) Cut the Lamb into thin slices, and rub each slice over with a mixture of sugar, salt, pepper, pounded mace, cloves, and nutmeg. Butter and line a pie-dish with paste, and put the meat in, in layers, placing between each layer a few raisins, currants, dates, pieces of candied lemon and citron peel, preserved barberries, slices of lemon, and the marrow of two or three bones ; put on the top about 6oz. of butter

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