Lamb

Ingredients

• 1 onion, finely chopped
• 2-3 shallots, finely chopped
• mushrooms, finely chopped
• salt and pepper to taste
• 4 lb good short pastry
• veal forcemeat
• puff pastry
• 1 beaten egg
• ½ pint clear gravy
• cooked mushrooms, chopped

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

1. In a pan, sauté the onion, shallots, and mushrooms with salt and pepper for 5 minutes.

2. Roll out the short pastry to a round shape and place it on a baking sheet.

3. Spread a layer of veal forcemeat on the pastry, leaving a 1½ inch border.

4. Place the sautéed meat mixture on top, forming a dome, and cover with another layer of forcemeat.

5. Roll out puff pastry to ½ inch thickness and cut a 1½ inch wide strip.

6. Cover the meat with the puff pastry, sealing the edges to the border of the bottom pastry.

7. Use the strip of puff pastry to create a wall around the pie, sealing the ends with water.

8. Roll out pastry trimmings, cut out leaf shapes, moisten, and arrange on top of the pie.

9. Make a small hole in the center and cover it with a pastry flower.

10. Brush the pie with beaten egg and bake in a 300°F (150°C) oven for 1 hour, covering with paper after 10 minutes.

11. Boil the gravy until thickened, then mix in chopped cooked mushrooms.

12. Once the pie is baked, transfer it to a hot dish, remove the flower, and pour the gravy through the hole before replacing the flower.