Flemish Lamb And Oyster Pie
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground pepper||1 Pinch|
|Dried thyme||1⁄8 Teaspoon|
|Dried sage||1⁄8 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Boneless lamb stew meat||2 Pound, cut into small cubes|
|Chicken fat/Lard||2 Tablespoon|
|Leeks||6 , cleaned and cut in 2 inch lengths|
|Carrots||6 , peeled and sliced into very thin rounds|
|Mushrooms||6 Large, sliced thin|
|Canned beef bouillon||10 1⁄2 Ounce, one 10.5 ounce can|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Oysters||12 , shucked|
|Shelled peas/1 ten ounce package frozen peas||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs), dried|
|Pastry crust||1 (For 1 Crust Pie)|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Combine the flour, salt, pepper, and herbs in a paper bag and mix thoroughly.
Add the cubed lamb and shake.
Set aside any remaining flour mixture.
In a frying pan, brown the lamb well on all sides in the butter and lard, then put in the presoaked pot.
Put the leeks, carrots, and mushrooms in the frying pan along with the bouillon, and simmer for 5 minutes.
Remove the vegetables with a slotted spoon and add to the pot, leaving the bouillon in the pan.
Flour the chopped onion and garlic in the remaining flour mixture, add to the bouillon, and simmer until thickened.
Meanwhile, add the oysters and peas to the pot and mix the contents gently.
Pour the bouillon mixture into the pot, add the chopped parsley, then cover the contents of the pot with the pastry crust (your own favorite recipe); slash the crust in several places to allow steam to escape.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 50 minutes.
Remove the lid for the last 5 minutes to brown the crust.