A gravy with herbs, anchovy, onion, mushroom and red wine "pour the sauce into the pie. This serves for mutton, lamb, veal, or beef pies" (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

PIE SAUCE. Mix some gravy with an anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor. Boil and thicken it with butter rolled in flour, add a little red wine, and pour the sauce into the pie. This serves for mutton, lamb, veal, or beef pies, when such an addition is required.