CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited. Contact email: james@foodreference.com

Recipes from American Cookery
 by Amelia Simmons (1796)

PIES
A Lamb Pie

Take a shoulder and cut it into small pieces, parboil it till tender, then place it in paste No. 8, in a deep dish; add salt, pepper, butter and flour to each laying of lamb, till your dish be full; fill with water, and cover over with paste; put in a hot oven, bake one hour and a half.

 

. 1796 COOKBOOK . . PREFACE . . 2nd PREFACE . . MEATS . . FISH . . PIES . . A Buttered Apple Pie . . A Chicken Pie . . A Lamb Pie . . A Sea Pie . . A Stew Pie . . Apple Pie . . Beef Stake Pie . . Currant Pie . . Dried Apple Pie . . Minced Pie of Beef . . Minced Pies, A Foot Pie . . Minced Pies, Observations . . Minced Pies, Tongue Pies . . Potatoe Pie . . CUSTARDS . . TARTS . . PUDDINGS . . PASTES . . SYLLABUBS . . CAKE RECIPES . . RUSK RECIPES . . PRESERVES .

. Home . . RECIPES . . About & Contact . . Links .