Ham Pie

Ingredients

• the cushion of a freshly-smoked Ham
• a small piece of raw truffle
• a large lump of lard
• an equal quantity of lean pork
• an equal quantity of veal
• double this quantity of fresh fat bacon
• a small quantity of lean, cooked Ham
• an equal quantity of fat bacon
• beaten egg

Method

1. 1

   Trim the cushion of Ham, cut into squares, soak if too salty.

2. 2

   Center each square with truffle, fry in melted lard for 7-8 minutes.

3. 3

   Chop pork, veal, and bacon, mix with truffle, season.

4. 4

   Butter a pie-mould, line with short-paste, layer forcemeat and fried Ham, top with bacon.

5. 5

   Cover with rolled paste, trim edges, dampen, and pinch.

6. 6

   Brush with egg, bake for 2 hours, fill with aspic jelly, cool, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 49. The excerpt below is the record exactly as published.

Ham Pie. — Trim the cushion of a freshly-smoked Ham, leaving only the firm parts, which cut into lfin. squares. If very salt, the Ham should be previously soaked in milk-and-water for a few hours. Centre each of the squares with a small piece of raw truffle. Put a large lump of lard into a deep frying-pan, melt it, then put in the pieces of Ham, and fry them for seven or eight minutes. Finely chop a piece of lean pork, an equal quantity of veal, and double this quantity of fresh fat bacon ; chop the trimming of the truffles, pound them in a mortar, pass them through a fine hair sieve, and For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 741 Hams — continued. mix with the mince. Chop finely a small quantity of lean, cooked Ham, and cut into small squares an equal quantity of fat bacon ; add them to the mixture, and season highly. Butter a cold pie-mould, line it with short-paste, put a layer of the forcemeat at the bottom and round the sides of the paste, then fill it up with the fried Ham and forcemeat in alternate layers, building it in a dome ; put some layers of fat bacon on the top. Before putting the paste in the mould, it should be placed on a baking-sheet with a sheet of paper spread over it. Boll out the remainder of the paste to a thin round flat, cover the pie with it, trim round the edges, moisten with a little water, and pinch them together ; roll out the trimmings of the paste, cut some fancy leaves out of it, and arrange them on the top of the pie, first damping them a little underneath to make them adhere. Brush the pie over with beaten egg

Cook this with the app: pantry check, scaling, and the assistant.