Lamb Pie

Ingredients

• Cut some cold shoulder or leg of Lamb into neat pieces
• slice a couple of sweetbreads
• blanch a dozen oysters
• line it with a good puff paste
• a few sliced yolks of hard-boiled eggs
• dust over each layer small quantities of powdered cloves
• pepper
• salt
• mace
• grated nutmeg
• a few small lumps of butter
• 1 breakfast-cupful of clear gravy
• 1 wineglassful of port wine
• the yolks of two eggs
• 1 table-spoonful of cream

Method

1. 1

   Cut the Lamb into neat pieces, trim off excess fat, slice sweetbreads, blanch oysters, and make forcemeat balls.

2. 2

   Butter a pie-dish and line it with puff paste.

3. 3

   Layer the Lamb, sweetbreads, oysters, and yolks of hard-boiled eggs, dusting each layer with spices.

4. 4

   Cover with paste, trim edges, and bake in a brisk oven for an hour and a half.

5. 5

   Strain oyster liquor, mix with clear gravy and port wine, season, and heat.

6. 6

   Beat yolks of two eggs with cream, stir into sauce off the heat.

7. 7

   When pie is cooked, filter sauce through the hole in the crust and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 224. The excerpt below is the record exactly as published.

Cut some cold shoulder or leg of Lamb into neat pieces, and trim off some of the fat if there is too much ; slice a couple of sweetbreads, blanch a dozen oysters in their own liquor, removing their beards, and make a few forcemeat balls. Butter a pie-dish, and line it with a good puff paste ; put in the above articles in layers with a few sliced yolks of hard- boiled eggs, and dust over each layer small quantities of powdered cloves, pepper, salt, mace, and grated nutmeg. Put a few small lumps of butter on tho top, cover with a flat of the paste, trimming it evenly round the edges, and moistening and pressing them together ; make a small hole in the top of the crust, and bake the pie in a brisk oven for an-hour- and-a-half. Strain the liquor from the oysters into a small stewpan, mix with it 1 breakfast-cupful of clear gravy and 1 wineglassful of port wine, season with grated nutmeg in moderation, and place it over the fire until boiling. Beat the yolks of two eggs well with 1 table-spoonful of cream

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