Lamb Pie.—Make it of the loin, neck or breast; the breast of house lamb is one of the most delicate things that can be eaten. It should be very lightly seasoned with pepper and salt; the bone taken out, but not the gristle ; and a sma 1! quantity of jelly gravy be putin hot; but the pie should not be. cut till cold. Put two spoonfuls of water before baking. Grass lamb makes an excellent pie, and may either bo boned or not, but not to bone it is perhaps the best. -Season with only pepper and salt; put two spoonfuls of gravy when it comes from the oven.
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Thames Star, Volume VII, Issue 1998, 31 May 1875, Page 2
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109Untitled Thames Star, Volume VII, Issue 1998, 31 May 1875, Page 2
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