Ham Pie

Ingredients

• 1/2 pound boiled ham
• 1/2 pound of cold roasted veal
• 1/2 pound fine-chopped veal
• 1/2 pound sausage meat
• 1/2 cup of fine-cut larding pork
• season with salt and pepper
• 1 grated onion
• a few mushrooms stewed in butter, or truffles cut into slices
• a rich crust
• Make a slit crosswise in the center of the upper crust

Method

1. 1

   Line a deep pie dish with crust, layer forcemeat, ham, and veal pieces, finishing with forcemeat.

2. 2

   Sprinkle pork over, cover with crust, make a slit, and bake in a hot oven for 1 hour.

3. 3

   Prepare sauce with flour, water, egg yolks, and butter, stir until boiling, pour into pie, and serve hot or cold.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 237. The excerpt below is the record exactly as published.

Ham Pie. — Cat iVt pound boiled ham and ly, pound of cold roasted veal into small pieces. Prepare a forcemeat of Y^ pound fine- chopped veal, Ys pound sausage meat, and Ys cup of fine-cut lard- ing pork, season with salt and pepper, a little thyme, and 1 grated onion ; also a few mushrooms stewed in butter, or truffles cut into slices, may be added. Line a deep pie dish with a rich crust, and cover the bottom with a layer of forcemeat, over this some of the ham and veal pieces, continuing until all is used up ; let the last layer be forcemeat ; sprinkle some fine-cut pork over it, and cover with crust Make a slit crosswise in the center of the upper crust

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