Yield
8 to 10 servings

How to Make It

Step 1

Line a 10-inch deep-dish pie plate with half of pastry; chill remaining pastry.

Step 2

Sprinkle salt, pepper, mace, nutmeg, and cloves over lamb cubes. Place lamb cubes in a medium Dutch oven; cover with water, and simmer 2 hours or until lamb is tender. Drain lamb, reserving broth. Set lamb and broth aside.

Step 3

Cover sweetbreads with cold water, and let soak 1 hour; drain. Place in a Dutch oven, and cover with fresh cold water. Cover and simmer 1 hour. Drain well, and chop; set aside.

Step 4

Drain oysters, reserving 1/3 cup liquid. Cover oysters with water, and cook over medium heat 8 to 10 minutes or until edges of oysters curl; set aside.

Step 5

Add reserved lamb broth to oyster liquid to equal 2 cups; discard remaining lamb broth.

Step 6

Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add lamb broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat.

Step 7

Combine wine and egg yolk, stirring until well blended. Slowly add wine mixture to creamed broth mixture, stirring gently to form a sauce.

Step 8

Combine lamb, sweetbreads, oysters, and sauce in a large mixing bowl; stir well. Spoon mixture evenly into pastry shell, and dot with remaining 2 tablespoons butter. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. Cover edges of pie with aluminum foil, and bake at 350° for 1 hour and 10 minutes.

Oxmoor House Homestyle Recipes

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