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 A form of Lumber Pie filled with meatballs of veal with spices, plus veal sweetbreads, button mushrooms, egg yolks, coxcombs (Bradley 1728).  Original Receipt in ‘The Country Housewife and Lady’s Director‘ by Prof. R Bradley, 1728 (Bradley 1728)To make a Lumber-Pye. From Exeter. Take a Pound of lean Veal, free from Strings, shred it very small, season it with Cloves and Mace powder’d, some powder of dry’d sweet Herbs, some Lemon-Peel grated, some Pepper and Salt, three large spoonfulls of grated Bread, a little Juice of Lemon, and five or six butter’d Eggs. Mix these Ingredients well together into a Paste or as a farced Meat for Balls about the Bigness of small Wallnuts; then take two or three large Veal Sweat breads, and cut them in pieces; then provide a Pint of Mushroom Buttons well clean’d, and the Yolks of eight hard Eggs cut in halves, a dozen Coxcombs well scalded and clean’d: lay these with a seasoning of Pepper and Salt in a good Paste that covers the bottom of your Dish; first laying bits of Butter on the Paste at the Bottom. Some will put about half a Pound of Currans into this Pye; but every one to their Fancy. When your Ingredients are disposed in your Dish, lay on about four Ounces of Marrow, and the quantity of six Ounces of Butter, and then close it. Just before you set it in the Oven, pour into your Pye half a Pint of Water; and as soon as you take it out, pour in half a Pint of White Wine warm’d, and serve it hot. [NOTE: The origin of the word ‘lumbard’ or ‘lombard’ is uncertain, but does not seem to be connected with ‘Lombardy’ (OED)]  |
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