Raised Ham Pie.—(No. 19.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the pie
For the sauce
Instructions (11)
  1. Soak a small ham four or five hours; wash and scrape it well; cut off the knuckle, and boil it for half an hour.
  2. Take the ham up and trim it very neatly; take off the rind and put it into an oval stew-pan, with a pint of Madeira or sherry, and enough veal stock to cover it.
  3. Let it stew for two hours, or till three parts done; take it out and set it in a cold place.
  4. Raise a crust large enough to receive the ham.
  5. Put in the ham, and round it the veal forcemeat; cover and ornament.
  6. Bake in a slow oven for about an hour and a half.
  7. When done, take off the cover, glaze the top.
  8. Prepare the sauce: take the liquor the ham was stewed in; skim it free from fat.
  9. Thicken the liquor with a little flour and butter mixed together.
  10. Add a few drops of browning, and some Cayenne pepper.
  11. Pour the sauce round the pie.
Original Text
Raised Ham Pie.—(No. 19.) Soak a small ham four or five hours; wash and scrape it well; cut off the knuckle, and boil it for half an hour; then take it up and trim it very neatly; take off the rind and put it into an oval stew-pan, with a pint of Madeira or sherry, and enough veal stock to cover it. Let it stew for two hours, or till three parts done; take it out and set it in a cold place; then raise a crust as in the foregoing receipt, large enough to receive it; put in the ham, and round it the veal forcemeat; cover and ornament; it will take about an hour and a half to bake in a slow oven: when done, take off the cover, glaze the top, and pour round the following sauce, viz. take the liquor the ham was stewed in; skim it free from fat; thicken with a little flour and butter mixed together; a few drops of browning, and some Cayenne pepper. [366]P.S. The above is, I think, a good way of dressing a small ham, and has a good effect cold for a supper.
Notes
—