Tomato and Lamb Pie

Ingredients

• the remains of a roast of lamb
• a layer of bread-crumbs
• either cut up raw tomatoes or canned tomatoes
• pepper
• salt
• any gravy you may have left
• coarse bread crumbs
• little pieces of butter

Method

1. 1

   Cut up the lamb into small pieces and put in a deep dish, first a layer of bread-crumbs, then the meat, and then the tomatoes, pepper, and salt until the dish is full.

2. 2

   Turn in any gravy you may have left.

3. 3

   On top, put coarse bread crumbs with little pieces of butter to make a handsome crust, and then bake for about three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.

Tomato and Lamb Pic. Take the remains of a roast of lamb, or a boiled leg of lamb, and cut up into small pieces (fat and all), and put in a deep dish, first a layer of bread-crumbs, then the meat, and then either cut up raw tomatoes or canned tomatoes, and pepper and salt until the dish is full, then turn in any gravy you may have left. On the top of the dish put coarse bread crumbs with little pieces of butter

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