This pie was served at the Reform Club in the middle of the nineteenth century. The recipe was probably devised by the great chef
First make the sauce. Put the onion in the stock and boil until the liquid is reduced by about one-third. Remove the onion and thicken the stock using the flour and butter to make a brown roux. Add the red wine and stir in the red-currant jelly. Keep hot.
Remove the centre round of meat (the eye) from each lamb chop. Cut the rest of the meat finely and mix with the ham, mushrooms, dried herbs and seasonings.
Lay half of the meat rounds in a pie dish. Cover with half the ham mixture. Lay the remaining meat rounds on top and cover with the rest of the ham mixture. Pour over the hot sauce. Cover the dish with
Cover the pie with the pastry and bake in a very hot
©1980 The Estate of Elizabeth Ayrton