18th century Sweet Lamb Pie
Foodwise
Foodwise
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Ingredients

  • 250 g lamb meat from the leg
  • 250 g lamb mince (if you buy a leg, you can use the leftover leg to mince)
  • 2 large sweet potatoes, parboiled, cut in dice
  • 4 small or 2 large artichoke hearts, parboiled, cut in dice
  • or when you don't have artichokes, use a handful of grapes, blanched.
  • 1 tsp of ground mace
  • 1 tsp of ground nutmeg
  • 4 cloves, beaten
  • 2 blades of mace
  • a generous pinch of good black pepper - or 3 pieces of long pepper, beaten
  • 1 tsp each of candied lemon and orange peel, in small cubes
  • 50 g of shredded suet
  • fresh parsley cut finely, about 1 tbsp currants 50 g
  • The juice of 1 lemon
  • The same quantity of white wine
  • 1 tsp of sugar
  • 1 egg yolk
  • a little knob of butter
  • 300 g plain white flour
  • 100 g unsalted butter
  • 100 g shredded suet
  • a generous pinch of salt
  • 125 ml ice cold water
  • 1 egg, beaten

Instructions

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