Lamb Pie (raised)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 3 -4 small veal bones
• 1 bay leaf
• 1 small onion, roughly chopped
• 4 black peppercorns
• 2 lbs boneless lamb legs or 2 lbs boneless lamb shoulder, cubed
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground mace
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried marjoram
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 pint milk
• 1/4 pint water, mixed with the milk
• 5 ounces lard (i.e.crisco) or 5 ounces vegetable shortening (i.e.crisco)
• 1 lb flour or 2 cups flour
• beaten egg (to glaze)

Recipe

• 1 put first four ingredients into a saucepan, cover with water.
• 2 heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.
• 3 strain and cool.
• 4 mix lamb with spices and herbs, salt and pepper.
• 5 bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.
• 6 knead 3-4 minutes.
• 7 roll out two thirds of the pastry, line an 8" spring form pan.
• 8 add the meat mixture and 4 tbsp.
• 9 of the meat stock to the pie case.
• 10 roll out remaining dough to form lid, seal edges well with water.
• 11 make a hole in center of pie.
• 12 glaze with beaten egg.
• 13 bake at 425 degrees for 30 minutes.
• 14 cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.
• 15 cool pie.
• 16 warm the remaining jellied stock, then pour into the center hole in the pie.
• 17 chill.
• 18 note: if you don't have bones for the stock, use 2 tsp.
• 19 of gelatine to 1/2 pint stock.