Lamb’s-Pluck Pie

Ingredients

• the pluck
• ten minutes
• the heart
• the liver
• some scraped fat bacon
• an onion
• two or three shallots
• mushrooms
• salt
• pepper
• 4lb. of good short-paste
• a piece of puff paste

Method

1. 1

   Clean pluck, boil in water for 10 minutes, drain, and cut into small pieces.

2. 2

   Clean heart and liver, cut into same size.

3. 3

   Fry bacon until dissolved, add meats and toss for a few minutes.

4. 4

   Chop onion, shallots, and mushrooms, add to meat, season, and fry for 5 more minutes.

5. 5

   Roll out short-paste, cover with veal forcemeat, add meat, and cover with another layer of forcemeat.

6. 6

   Roll out puff paste, cover the meat, and seal edges.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 245. The excerpt below is the record exactly as published.

Lamb’s-Pluck Pie. — Clean the pluck, put it in a saucepan of boiling water, and boil for ten minutes, then drain, and cut it into small square-shaped pieces. Clean the heart and liver, and cut them into pieces the same size as the pluck. Put some scraped fat bacon in a stewpan, place the pan over the fire till the bacon has dissolved, then put in the meats and toss them about over the fire for a few minutes. For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. 822 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lamb — continued. Finely chop an onion, two or three shallots and mush- rooms, and put them in with the meat ; dust in salt and pepper, and fry for five minutes longer. Make about 4lb. of good short-paste, roll it out and trim to a round shape. Lay the round of paste on a baking-sheet, and cover it with a layer of veal forcemeat, leaving a border of the paste all round, about ljin. wide ; put the meat on the forcemeat, piling it in a dome, then spread another layer of forcemeat over. Roll out a piece of puff paste

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