Obs. Also lumbar-pie. [See LOMBARD a. 2.] A savoury pie made of meat or fish and eggs.

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1656.  Marnettè, Perf. Cook, II. 1. To make a Lumbar Pye. Take three pound of Mutton [etc.].

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1663.  in E. B. Jupp, Acc. Carpenters’ Comp. (1848), 206. It is … ordered … that the provision be as followeth; vizt … Roast Turkey, Lumberpie, Capon, Custurd, and codling tart.

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1688.  R. Holme, Armoury, III. 83/1. Lumber pie, made of Flesh or Fish minced and made in Balls … with Eggs … and so Baked in a Pye with Butter.

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1694.  Motteux, Rabelais (1737), IV. lix. 243. Lumber-Pyes, with hot Sauce.

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17[?].  E. Smith, Compl. House wife (1750), 150. To make a Lumber pye. Take a pound and a half of veal, &c.

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1849.  W. H. Ainsworth, Lanc. Witches, III. ix. There were lumbar pies, marrow pies, quince pies [etc.].

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