Page 170 - Harrington Family Recipes

Devonshire Squab Pie

Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c flour
1/2 c whole wheat flour
1 stick butter
1/2 tsp salt
1 egg
3 tbsp milk
- - - - - - - - - - - - - -
2 1/2 lbs boneless lamb shoulder -- 1 inch cubes
1/2 stick butter
2 tsp salt
1/4 tsp pepper
2 tbsp flour
2 c beef broth -- heated
1 tbsp tomato paste
4 tart apples
2 tbsp brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
4 onions

Make wheaten egg dough. In a large bowl blend the flour, wheat flour,
butter (cut into bits) and salt until the mixture resembles meal. In a
dish beat the egg and milk and add to the flour mixture. Toss until it
forms a ball, adding additional milk, if necessary. Chill the dough,
wrapped in wax paper, for 30 minutes.

In a large heavy skillet brown lamb in butter over moderately high heat.
Transfer the meat with a slotted spoon to a dish and sprinkle it with salt
and pepper. Add to the pan enough butter (2 tbsp), reduce heat to low, and
stir in flour. Cook stirring for 3 minutes, remove pan from heat and stir
in beef broth. Cook sauce over moderately high heat, stirring, until it is
thickened and smooth. Add tomato paste, salt & pepper to taste.

Transfer 1/3 of meat to a 2-quart casserole with rim. Peel, core and slice
apples and arrange 1/3 of the slices over meat. In a small bowl, combine
brown sugar, nutmeg & cinnamon. Sprinkle 1/3 of the mixture over the
apples. Make 2 more layers and pour sauce over the mixture.

Roll out 1/3 of dough, 1/8-inch thick, on a lightly floured surface. Cut
the dough into 1/2-inch strips and press around the rim of the casserole.
Roll out remaining dough, arrange over dish and press the edges firmly
against the rim. Crimp the edges decoratively, prick the top with a fork,
and bake the pie in a preheated hot over (425 degrees) for 10 minutes.

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