To make a Savoury Lamb or Veal Pye

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Make a good Puff-paste Crust, cut your Meat into Pieces, season it to your Palate with Pepper, Salt, Mace, Cloves, and Nutmeg finely beat; so lay it into your Crust, with a few Lamb-Stones, and Sweet-Breads seasoned as your Meat; also some Oysters and Force-meat Balls, hard Yolks of Eggs, and the Tops of Asparagus two Inches long, first boiled green; then put Butter all over the Pye, put on the Lid, and set it in a quick Oven an Hour and half; then have ready the Liquor, made thus: Take a Pint of Gravy, and the Oyster-liquor, and a Gill of Red Wine, a little grated Nutmeg, mix all together with the Yolks of two or three Eggs beat, and keep it stirring all one way all the time. When it boils, pour it into your Pye. Put on the Lid again. Send it hot to Table. You must make Liquor according to your Pye.