Ham Pie

Ingredients

• Cut ham from bone
• stew with a little water
• Make pastry as for chicken pie
• Season with pepper
• add butter
• add a sliced hard boiled egg or two

Method

1. 1

   Cut ham from bone and stew with a little water.

2. 2

   Make pastry using two crusts.

3. 3

   Put in ham with gravy in which it was boiled.

4. 4

   Season and cover with top crust, then bake.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.

add butter. Be careful not to let fat get too hot, so that chicken may not be dark. It should be a golden brown. When done remove chicken. Then stir into the fat EEO Rite CAROLINA COOKERY FROM QUAKER KITCHENS in the pan one tbs. flour and add slowly nearly a pint of milk, stir carefully until it boils and then season to taste. —Mrs. E. T. Harmon. A CASSEROLE ROAST WITH VEGETABLES Brown a thick piece of beef from the rump (about four pounds) on both sides in hot fat. Transfer to a cas- serole. Place around it carrots, turnips and onions cut into small bits. Add enough water or stock to cover the vegetables. Cover and cook very slowly for at least four hours—all day or all night is better. FRIED CHICKEN Dress, clean, and cut up a tender chicken as for fricas- see. Sprinkle with salt and pepper and roll in flour or in cornmeal. Heat a frying pan very hot. Put in one-fourth cup butter and one-fourth cup bacon fat or lard; when hot, put in chicken and brown quickly on all sides. Reduce heat, cover, and cook until chicken is tender, time required being forty-five minutes to one hour. —Miss Alice Bradley. SMOTHERED CHICKEN Select a 2 lb. young chicken, dress in the usual way, split down the back, wash and drain. Dredge with 2 tsp. salt, 1-8 tsp. pepper, place in pan, dredge with 3 tbsp. flour, dot over with butter, place in oven until well browned. Add 2 cups hot milk, cover and allow to cook slowly until ten- der. If the milk has cooked away so that there is not suf- ficient sauce left in the pan, an additional 1-2 cup of milk thickened with 1 tbsp. flour might be added. —Mrs. F. R. Taylor. CHICKEN PIE Cut up a frying-size chicken, and parboil in water to cover until tender (about 1-2 hour). Line baking dish with a rich pie crust. Put in chicken and corn grated from three or four ears, pepper and salt to taste and 2 tbs. but- ter. If not enough gravy add milk. Make a gravy by > ee. CAROLINA COOKERY FROM QUAKER KITCHENS thickening water chicken was cooked in. Pour over chicken and cover with a top crust, brushed with milk. Bake. —Mrs. Ann E. W. Peele. PRESSED CHICKEN 1 chicken % box granulated gelatine Chicken broth boiled down 5 hard boiled eggs, grated to 1 pt. fine Boil chicken until it comes off the bones easily and chop or grind it fine and season with salt and pepper. Add to broth 1-4 box gelatine which has been soaked in 1-4 cup cold water, boil and pour over chicken, mixing well. Place in a dish 8 or 4” deep a layer of chicken, then another layer of egg and so on, making last layer of chicken. Press down well and smooth nicely and chill. When cold slice carefully in thin slices. —Mrs. Allen Blair. BAKED YOUNG CHICKEN Cut up chicken as for frying. Roll in melted butter and flour, salt and pepper. Piace in covered roaster and add 1 1-2 cups boiling water. Roast for 1 1-2 hours. Serve with gravy. —Miss Belva Calloway. BEEF LOAF 3 Ibs. lean beef 2 tsps. salt % Ib. salt pork 1 tsp. pepper 1 cup cracker crumbs Sage to taste 3 eggs Butter to baste, 1 tbs. 8 cups boiling water Grind meat, add to it cracker crumbs, eggs well beaten and seasoning. Mix well and pack tightly in a small bread pan which has been well greased, sprinkle crumbs over top and bake 2 1-2 hours and baste while baking with but- ter dissolved in boiling water. When cold turn out of pan and slice. —Mrs. W. L. Horney. CAROLINA COOKERY FROM QUAKER KITCHENS BEEF LOAF 2 lbs. round steak, ground % cup of milk 3% cup of bread crumbs Butter size of small egg 1 egg Pepper and salt to taste Work well together, make into a roll and bake about one hour. Sauce for Beef Loaf % ean tomatoes, cut fine 1 tsp. of butter 1 pt. of water Pour in pan around the loaf. When nearly ready to take from oven thicken sauce with a little flour. —Mrs. O. E. Mendenhall. BROWNED HASH 1 cup meat 4 tbs. fat 1 cup mashed potatoes Salt and pepper 1-3 cup boiling water Onion juice Chopped parsley Spread mixture smoothly in a frying pan in which 1 tbsp. of fat has been heated. Cook over moderate heat so that it will brown slowly. Cook about 1-2 hour and do not stir. Fold like an omelet. The same mixture may be made into small cakes and browned in the same way. —Mrs. F. R. Taylor. VEAL CUTLETS 1 Ib. veal steak or cutlets 1-8 tsp. pepper 1 tsp. salt 2 tbs. butter Remove bone and skin and tough membrane. Cut into pieces for serving. Season veal with salt and pepper and dredge with flour. Place butter in pan. When hot, add the cutlets. When well browned, place in a double boiler and put the following ingredients in the pan: 2 tbs. butter 1% tsp. salt 3 tbs. flour 1-8 tsp. pepper 1 1-2 cups of water or stock made from the bones and tough pieces. Brown the butter and flour, add seasoning and water or stock, cook until smooth, and pour over the cutlets, and allow to cook for 1 hour at a low temperature. —_Mrs. F. R. Taylor. see g RR CAROLINA COOKERY FROM QUAKER KITCHENS BROWN ROAST Take a four or five pound cut of round steak. Brown on both sides in frying pan in enough fat to keep from burning. Then place in roaster and add pepper and salt. Slice an onion and brown slightly in fat remaining in the pan; remove onion to roaster and then brown 1 heaping tbs. flour and then add to it 1 pt. cold water. Pour over the beef, cover and bake for about two hours in the oven. —Mrs. E. T. Harmon. HAMBURG STEAK 1 lb. chopped meat 1 tsp. onion juice 1 tsp. salt 1 tsp. chopped parsley 1 slice of bread soaked in 1-8 tsp. pepper warm water Mix the seasonings and bread well with the meat, form into small cakes and broil or pan broil. Garnish with pars-, ley and serve hot. —Mrs. J. S. Worth. PHILIPPINE ROAST 1% lbs. ground steak % tsp. pepper % lb. fresh lean pork, 1 small onion ground 1 cup soft bread crumbs 1 green pepper 1 egg 1% tsp. salt 3 thin slices bacon 2 cups canned tomatoes Combine all ingredients except last three, add egg slightly beaten and mix thoroughly. Form mto a foaf, place in roasting pan lay bacon on top and pour tomato around the roll. Bake at 400 degrees for 1 1-2 hours, basting frequently with the tomato. Remove to a hot platter and serve with a gravy made from juices in the pan. —Mrs. W. T. Saunders. SAUCE FOR MEAT 1 pint of vinegar 1 small tin mustard 4 tsp. flour % oz. pickling spice 2 tsp. black treacle 2 tsp. sugar (molasses) 1 tsp. salt. Mix all together and simmer for twenty minutes and bottle when cold. Mrs. Norman Fidler. a) CAROLINA COOKERY FROM QUAKER. KITCHENS SPANISH STEAK “2% Ibs. round steak 1 pt. sliced tomatoes So (2M%” thick.) 1 cup grated cheese % pint sliced onions % cup butter Salt and pepper. Put steak in roaster—add layer of onions, then toma- toes, butter, pepper and salt. Cook 1 1-2 hours. Take from oven and put grated cheese on top and brown. Serve hot, with milk or water gravy. —My Mother’s Recipe, Mrs. Arthur Lyon. HAM PIE (A good way to use the last of a baked or boiled ham) Cut ham from bone and stew with a little water. Make pastry as for chicken pie using two crusts. Put in ham with gravy in which it was boiled. Season with pepper and butter and also add a sliced hard boiled egg or two

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