Lamb Pie-Loin

Bone two loins and two shoulders of spring lamb; cut the loin meats into squares, lard them with larding pork and season with salt, pepper, nutmeg and spices. Chop up the shoulder meats free of all sinews and fat and add to it the same weight of fat pork, season with salt, pepper, nutmeg and spice, then pound the whole in a mortar, mixing in a little Madeira wine. Clean well and butter a pie mold, line it with ordinary pie paste (No. 144) and cover the bottom and sides with thin slices of fat pork; mask these with a layer of the forcemeat and place some slices of cooked ham on the bottom, then a layer of the forcemeat and the larded squares over, finishing with more forcemeat, having the mold quite full and rounded on the top; cover with bards of fat pork and in the center place a bay leaf and a sprig of thyme. Cover the pie with a flat of paste, having a raised edge on the border, pinch it all around and decorate the top with imitation leaves cut from puff or noodle paste and a paste artichoke (No. 2556) in the center. Egg the surfaces and cook in a medium oven, then fill up with jelly when the pie is thoroughly cold.