(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✪ Lamb Pie
broken into small pieces. Cover the pie with paste, and bake
in a moderate oven. Prepare the following gravy for it :
Beat up the yolks of three eggs together with J pint of white
wine and 1 table-spoonful of moist sugar✪ Gravy for Pie, pour them into a
saucepan, and stir over the fire with a wooden spoon until
thickened, but not boiling, then move it off. When the pie
is cooked, remove the cover, pour in the sauce, strew plenty
of sugar on the top, and serve.
(4) 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✪ Lamb Pie,
move the sauce to the side of the fire, and stir them in,
stirring in one direction all the time. When the pie is
cooked, filter the sauce in through the hole at the top, and
serve.
Lamb Salad. — Cut some cold roasted Lamb into small nice-
shaped pieces. Wash and dry two heads of lettuces, tear
the leaves apart, and arrange them in a salad-bowl ; then
put in the pieces of meat and sprinkle some chopped capers
over. Finely chop some hard-boiled eggs, and mix them
with 1J teacupfuls of salad-oil and 1 teacupful of vinegar ;
season the mixture with pepper, salt, and about 1 teaspoonful
of moist sugar✪ Lamb Salad ; stir well, pour it over the salad, and serve.
See Fig. 1021.
Lamb Saute with Tomatoes. — Divide a saddle of Lamb
into moderate-sized squares, remove part of the bones, and
put the meat into a flat stewpan with a clove of garlic not
Lamb — continued.
peeled, one onion, and a lump of butter ; season well, and
toss them about over the fire till nicely browned. Cut four
tomatoes in halves✪ Lamb Sauté with Tomatoes, take out the seeds, and cut them into
quarters. Put a little oil in a frying-pan ; when hot, put
the tomatoes in, and fry over a sharp fire till the moisture is
reduced ; then turn them in with the Lamb, stir all over the
fire for ten minutes, take the onion and garlic out, put the
Lamb and tomatoes on a hot dish, and serve.
Page 224 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(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 broken into small pieces. Cover the pie with paste, and bake in a moderate oven. Prepare the following gravy for it : Beat up the yolks of three eggs together with J pint of white wine and 1 table-spoonful of moist sugar, pour them into a saucepan, and stir over the fire with a wooden spoon until thickened, but not boiling, then move it off. When the pie is cooked, remove the cover, pour in the sauce, strew plenty of sugar on the top, and serve.
(4) 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 hardboiled 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 the 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, move the sauce to the side of the fire, and stir them in, stirring in one direction all the time. When the pie is cooked, filter the sauce in through the hole at the top, and serve.
Lamb Salad. — Cut some cold roasted Lamb into small niceshaped pieces. Wash and dry two heads of lettuces, tear the leaves apart, and arrange them in a salad-bowl ; then put in the pieces of meat and sprinkle some chopped capers
over. Finely chop some hard-boiled eggs, and mix them with 1J teacupfuls of salad-oil and 1 teacupful of vinegar ; season the mixture with pepper, salt, and about 1 teaspoonful of moist sugar ; stir well, pour it over the salad, and serve. See Fig. 1021.
Lamb Saute with Tomatoes. — Divide a saddle of Lamb into moderate-sized squares, remove part of the bones, and put the meat into a flat stewpan with a clove of garlic not
Lamb — continued.
peeled, one onion, and a lump of butter ; season well, and toss them about over the fire till nicely browned. Cut four tomatoes in halves, take out the seeds, and cut them into quarters. Put a little oil in a frying-pan ; when hot, put the tomatoes in, and fry over a sharp fire till the moisture is reduced ; then turn them in with the Lamb, stir all over the fire for ten minutes, take the onion and garlic out, put the Lamb and tomatoes on a hot dish, and serve.
Records on this page
Lamb PieGravy for PieLamb PieLamb SaladLamb Sauté with Tomatoes