Lamb or Veal Pie with Caudle

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (25)
For the pie
For the caudle
Instructions (15)
  1. Season your lamb with salt, pepper, cloves, mace, and nutmeg, all beat fine, to your palate.
  2. Cut your lamb or veal into little pieces.
  3. Make a good puff-paste crust, lay it into your dish.
  4. Lay in your meat, strew on some stoned raisins and currants clean washed and some suet.
  5. Lay on some forced meat balls made sweet.
  6. In the summer add some artichoke bottoms boiled, and scalded grapes in the winter.
  7. Boil Spanish potatoes cut in pieces, candied citron, candied orange and lemon-peel, and three or four blades of mace.
  8. Put butter on the top.
  9. Close up your pye and bake it.
  10. Have ready against it comes out of the oven, a caudle made thus:
  11. Take a pint of white wine and milk in the yolks of three eggs.
  12. Stir it well together over the fire, one way, all the time till it is thick.
  13. Then take it off, stir in sugar enough to sweeten it, and squeeze in the juice of a lemon.
  14. Pour it hot into your pye, and close it up again.
  15. Send it hot to table.
Original Text
SEASON your lamb with salt, pepper, cloves, mace, and nutmeg, all beat fine, to your palate. Cut your lamb or veal into little pieces, make a good puff-paste crust, lay it into your dish, then lay in your meat, strew on some stoned raisins and currants clean washed and some suet; then lay on some forced meat balls made sweet, and in the summer some artichoke bottoms boiled, and scalded grapes in the winter. Boil Spanish potatoes cut in pieces, candied citron, candied orange and lemon- peel, and three or four blades of mace; put butter on the top, close up your pye and bake it. Have ready against it comes out of the oven, a caudle made thus: take a pint of white wine and milk in the yolks of three eggs; stir it well together over the fire, one way, all the time till it is thick; then take it off, stir in su- gar enough to sweeten it, and squeeze in the juice of a lemon; pour it hot into your pye, and close it up again. Send it hot to table.
Notes
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