2 lb stewing lamb cut into 1-inch
1 cubes
2 tbsp margerine or butter
2 tbsp olive oil
2 medium onions, sliced
6 oz fresh mushrooms, quartered
1 (2 cups)
1 1/2 cup apple cider
1 tbsp ground coriander
1 tbsp dijon-style mustard
1/8 tsp pepper
8 oz carrots, 1-inch chunks
2 large apples, peeled, cored and
1 sliced
1/4 cup all-purpose flower
1/2 17 oz package frozen puff
1 pastry, thawed
1 egg
1 tbsp light cream or milk
Directions
In a Dutch oven cook lamb, half at a time, in margarine and olive oil
till brown. Add the onions, mushrooms, 1 cup of the apple cider,
coriander, mustard, and pepper. Simmer, covered for 15 minutes. Add
carrots and apples. Cook for 20 minutes more.
Stir together the flour and remaining apple cier. Add to the hot
mixture. cook and stir till thickened and bubbly. Transfer to a
12x7x2-inch backing dish.
Roll pastry to a 12x10-inch rectangle. Cut two 12x3/4 inch strips.
Place each strip on long edges of baking dish. Combine egg and light
cream. Brush tops of strips with egg mixture; cut remaining pastry to
fit top of dish. Place atop pastry strips; crimp edges. Brush pastry
with egg mixture.
Bake in a 400 F oven for 15 minutes.
Servings: 8 servings
Lamb & Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Dutch Oven; Fruit
The History of Recipes
It is quite feasible to prove the history of recipes way back into antiquity, in truth as far back into history as early Egypt, and potentially, even further back. In practice though, sadly, these ancient records were just very simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe found, according to academics are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Closer to modern times, there were a couple of interesting cookery books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is popular today, but rather accounts of the types of food served to the rich and powerful of those days. During the succeeding few centuries, the rich and powerful families of Wesstern Europe tried to serve the most exotic meals, and as a result the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cookery books were increasing in popularity mostly as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Lamb & Apple Pie recipe.
