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Lamb Pye

Pastries - Savoury Double Crust Pies
Historic


Original Receipt in 'The Accomplish'd Lady's Delight In Preserving' (1677) by Hannah Woolley (Wooley 1672)

Lamb Pye

First, Cut your Lamb into pieces, and then Season it with Nutmegs, Cloves, and Mace, and some Salt with Currans, Raisins of the Sun, and Sweet Butter; and if you will eat it hot, when it is baked put in some Yolks of Eggs, with Wine-Vinegar and Sugar beaten together; but if you will eat it cold, put in no Eggs, but only Vinegar and Sugar.






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