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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To make an Vmble Pye, or for want of Vmbles to doe it with a Lambes head and Purtenance. BOyle your meate reasonably tender, take the flesh from the bone, and mince it small, with Beefe suit and Marrow, with the Liuer, Lights, and Heart, a few sweet Hearbs and Currins. Season it with Pepper, Salt, and Nutmeg: Bake it in a Coffin raised like an Umble Pye, and it will eat so like vnto Umbles as that you shall hardly by taste discerne it from right Umbles.

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