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Raised Lamb Pies

A pastry pie filled with lamb cutlets and veal forcemeat, baked and served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Raised Lamb Pies

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the lamb

  1. Trim the lamb cutlets nicely and place them in a frying pan.

  2. Add butter, lemon juice, pepper, and salt. Cook over medium heat, turning until cooled.

Assemble the pies

  1. Roll out the pastry to about ⅛ inch thick and cut into circles the size of a teacup.

  2. Place veal forcemeat at the bottom of each pastry circle, then add the lamb cutlets.

  3. Cover with another pastry circle, pinch the edges to seal, and bake at 400°F (200°C) for 30 minutes.

Serve

  1. Once baked, remove the top pastry and pour in good brown sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Lamb + vealtop 14% of all pairs
    Smell alikelow
    Cooked together568 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Lemon + vealtop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb
Forms the main meat filling that the pastry encloses and cooks through.
Butter
Adds fat and richness, helping the lamb stay moist and flavorful.
Lemon juice
Adds acidity that brightens the rich lamb and butter.
Veal forcemeat
Forms a savory layer beneath the lamb that adds moisture and richness.
Pastry
Encloses the filling and bakes into a crisp, sealed case.

The step that matters

Pinch the pastry edges to seal. A tight seal keeps juices and steam inside the pie, so the filling stays moist and the pastry bakes evenly instead of leaking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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