Ham Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 109. The excerpt below is the record exactly as published.
Ham Pie Boil slice of lean, cured ham or shoulder about 1 hour. Line a buttered pan with biscuit dough, put in a layer of the cooked meat, season with pepper, scatter a few dumplings of the dough over the meat, pour over some of the water the ham was boiled in, then another layer of meat and dump- lings with some more of the meat liquor, and then break in as many eggs as you have people to serve, or as many as you can spare. Put on the top crust, bake, and when nearly done pour in about 1 pt sweet milk
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