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1
Line a 10-inch deep-dish pie plate with half of pastry; chill remaining pastry.
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2
Sprinkle salt, pepper, mace, nutmeg, and cloves over lamb cubes. Place lamb cubes in a medium Dutch oven; cover with water, and simmer 2 hours or until lamb is tender. Drain lamb, reserving broth. Set lamb and broth aside.
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3
Cover sweetbreads with cold water, and let soak 1 hour; drain. Place in a Dutch oven, and cover with fresh cold water. Cover and simmer 1 hour. Drain well, and chop; set aside.
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4
Drain oysters, reserving 1/3 cup liquid. Cover oysters with water, and cook over medium heat 8 to 10 minutes or until edges of oysters curl; set aside.
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5
Add reserved lamb broth to oyster liquid to equal 2 cups; discard remaining lamb broth.
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6
Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add lamb broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat.
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7
Combine wine and egg yolk, stirring until well blended. Slowly add wine mixture to creamed broth mixture, stirring gently to form a sauce.
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8
Combine lamb, sweetbreads, oysters, and sauce in a large mixing bowl; stir well. Spoon mixture evenly into pastry shell, and dot with remaining 2 tablespoons butter. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. Cover edges of pie with aluminum foil, and bake at 350u00b0 for 1 hour and 10 minutes.
