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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.

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PIESA Lamb Pie

PIES
A Lamb Pie