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Classic
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page 135
savoury balls, and oysters. Lay on butter, and close the pie with a lear.
A Lamb Pie with Currants.
Take a leg and a loin of lamb, cut the flesh into small pieces, and season it
with a little salt, cloves, mace, and nutmeg; then lay the lamb in your paste,
with as many currants as you think proper, and some Lisbon sugar; a few raisins
stoned and chopped small; and some forced-meat balls, yolks of hard eggs, with
artichoke bottoms, or potatoes that have been boiled, cut in dice, with candid
orange and lemon-peel in slices; put butter on the top, and a little water; then
close your pie, bake it gently; when it is baked take off the top, and put in
your caudle made of gravy from the bones, some white wine and juice of lemon;
thicken it with the yolks of two eggs, and a bit of butter. When you pour in
your caudle, let it be hot, and shake it well in the pie; then serve it up,
having laid on the cover.
Note. If you observe too much fat swimming on the liquor of your pie, take it
off before you pour in your caudle.
A Mutton Pie.
Season the mutton steaks, fill the pie, lay on butter, and close it. When it is
baked, toss up a handful of chopped capers, cucumbers, and oysters in gravy,
with an anchovy and drawn butter.
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