Heart to Hearth Cookery

To make pretty Sweet Lamb Pye

With meat not consumed from the lamb roast (see blog posting “Larding a Lamb Roast), H. Glasse’s receipt To make pretty Sweet Lamb Pye was prepared.  A good Crust was made to lay in the dish.  The extra lamb was cut into small pieces and strewed over with a very little Salt, some Mace and Nutmeg beat fine.  Then a layer of seasoned lamb was alternated with some currans, and a few Raisins stoned.  A little butter was added, a top crust and the pye baked in a bake oven.  The flavor of the lemon rind larded into the lamb as it roasted added just the right touch to the pye.

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