Easy
Published 1747
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 it some stoned Raisins and Currans clean washed, and some Sugar; then lay on it 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 large 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