Lamb or Veal Pies in high Taste

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (23)
For the pie filling
For the puff-paste crust
For the composition
Instructions (8)
  1. Cut your lamb or veal into small pieces, and season with pepper, salt, cloves, mace, and nutmeg, beat fine.
  2. Make a good puff-paste crust, lay it into your dish, then put in your meat, and strew on it some stoned raisins and currants clean washed, and some sugar.
  3. Then lay on some forcemeat balls made sweet, and, if in the summer, some artichoke bottoms boiled; but, if winter, scalded grapes.
  4. Add to these some Spanish potatoes boiled, and cut into pieces, some candied citron, candied orange, lemon-peel, and three or four blades of mace.
  5. Put butter on the top, close up your pie, and bake it.
  6. Have ready against it is done the following composition; mix the yolks of three eggs with a pint of wine, and stir them well together over the fire one way, till it is thick.
  7. Then take it off, put in sugar enough to sweeten it, and squeeze in the juice of a lemon.
  8. Raise the lid of your pie, put this hot into it, close it up again, and send it to table.
Original Text
Lamb or Veal Pies in high Taste. CUT your lamb or veal into small pieces, and season with pepper, salt, cloves, mace, and nutmeg, beat fine. Make a good puff-paste crust, lay it into your dish, then put in your meat, and strew on it some stoned raisins and currants clean washed, and some sugar. Then lay on some forcemeat balls made sweet, and, if in the summer, some artichoke bottoms boiled; but, if winter, scalded grapes. Add to these some Spanish potatoes boiled, and cut into pieces, some candied citron, candied orange, lemon- peel, and three or four blades of mace. Put butter on the top, close up your pie, and bake it. Have ready against it is done the following composition; mix the yolks of three eggs with a pint of wine, and stir them well together over the fire one way, till it is thick. Then take it off, put in sugar enough to sweeten it, and squeeze in the juice of a lemon. Raise the lid of your pie, put this hot into it, close it up again, and send it to table.
Notes
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