The Epicure's Almanac or Diary of Good Living
May 3rd : LAMB PIE
Cut the meat off in slices from a loin of lamb. Put the bones into a saucepan with a spoonful ofsalt, half that quantity of pepper, and a pinch or two of dried sweet herbs; cover these with cold water. An hour and a half will be sufficient to draw a well-seasoned gravy; strain this through a sieve.
Brown the meat by frying it lightly in fresh butter; line a pie-dish with light paste, place the lamb in the dish, then fill it with the gravy from the bones; squeeze half a lemon over it, put on the top crust, and bake in a slow oven for an hour.