Lumber Pie

Ingredients

• a pound and a half of veal
• two pound of beef-suet
• some candied orange-peel
• some sweet-herbs, as thyme, sweet-marjoram
• a pippin or two
• a pound and a half of currants
• some cloves
• mace
• nutmeg
• a little salt
• sugar
• as many yolks of raw eggs
• whites of two

Method

1. 1

   Parboil veal, chop small with suet and orange peel.

2. 2

   Mince herbs and mix.

3. 3

   Add bread, currants, spices, and eggs to form a moist mixture.

4. 4

   Shape into balls and place in pie.

5. 5

   Add marrow and other ingredients, then bake.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 35. The excerpt below is the record exactly as published.

Lumber Pye: — Take a pound and a half of veal, parboil it, and when ’tis cold chop it very small, with two pound of beef- suet, and some candied orange-peel; some sweet-herbs, as thyme, sweet-marjoram, and Early Receipts 1 1 1 an handful of spinage ; mince the herbs small before you put them to the other . so chop all together, and a pippin or two ; then add a handful or two of grated bread, a pound and a half of currants, washed and dried ; some cloves, mace, nutmeg, a little salt, sugar and sack, and put to all these as many yolks of raw eggs, and whites of two

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