Raised Lamb Pies (No. 23)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
4.0 – 5.0 pies
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Bone a loin of lamb, cut into cutlets, trim them very nicely, and lay them in the bottom of a stew or frying-pan, with an ounce of butter, a tea-spoonful of lemon-juice, and some pepper and salt.
  2. Put them over a fire, and turn them and put them to cool.
  3. Raise four or five small pies with paste (as No. 6), about the size of a tea-cup.
  4. Put some veal forcemeat at the bottom, and the cutlets upon it.
  5. Roll out the top an eighth of an inch thick, close and pinch the edges.
  6. Bake them half an hour.
  7. When done take off the top, and pour in some good brown sauce.
Original Text
Raised Lamb Pies.—(No. 23.) Bone a loin of lamb, cut into cutlets, trim them very[367] nicely, and lay them in the bottom of a stew or frying-pan, with an ounce of butter, a tea-spoonful of lemon-juice, and some pepper and salt: put them over a fire, and turn them and put them to cool; then raise four or five small pies with paste (as No. 6), about the size of a tea-cup; put some veal forcemeat at the bottom, and the cutlets upon it; roll out the top an eighth of an inch thick, close and pinch the edges, bake them half an hour, and when done take off the top, and pour in some good brown sauce.
Notes
—