Ham Pie

Ingredients

• 2 or 3 lbs. of the thick ends of a loin of pork
• a little butter
• pepper
• a cupful of stock or water

Method

1. 1

   Chop thin slices from raw ham, peel and slice raw potatoes.

2. 2

   In a buttered baking dish, layer potatoes, add butter and pepper, then a layer of ham, and repeat until the dish is nearly full.

3. 3

   Add water until covered, cook on top of the range until potatoes are done, then place a crust over and bake for 30 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 233. The excerpt below is the record exactly as published.

HAM PIE. — Chop off from a raw ham, thin slices, like dried beef; peel and slice raw potatoes; in the bottom of a buttered bak- ing-dish put a layer of potatoes, add a little butter and pepper, then a layer of ham, then potatoes, etc., until the dish is nearly full, add water till covered; cook on top of range until potatoes are done. Place over this a crust, and bake Yi hr. — Eloise Jennings, Winnetka, 111. ROAST HAM (STUFFED).— Wash and soak a large ham 48 hrs. in sufficient water to cover it. On the morning of the day it is wanted place on a tin sheet or in a baking-pan and entirely cover it with a dough made of 2 qts. of flour and Ij/^ pts. of water. Bake slowly 5 hrs, Eor the stuffing, soak 1 qt. of stale bread in 1 full pt. of milk, season with salt and pepper, and mix with 2 eggs. Take out the ham, remove the crust and skin, score it deeply and fill the openings with the stuffing. Spread any remaining stuffing over the top of the ham. Put the pan back in the oven and bake the ham slowly 1 hr. or more. Serve hot with champagne sauce or currant jelly sauce. Also delicious cold. — Mrs. Chas. E. Bartley, 50(H Drexel Blvd., Chicago, 111. HOW TO COOK PIG'S CHEEK.— Let a pickled pig*s cheek boil gently until tender, about 3 hrs. Tie Yz pt. of split peas loose- ly in a cloth, put them in boiling water and boil 1 hr. Take out. 340 MEATS pass them through a sieve and mix with the pulp a little pepper and salt, 1 oz, of butter and 4 well-beaten eggs. Stir the mixture over the fire until tihe eggs begin to set, then spread it upon the cheek, brush over with a bjeaten egg, sprinkle bread raspings on it. put it in the oven a few minutes, and serve. Bread raspings are pieces of stale bread, dried slowly in a warm oven till brown and hard, and then crushed to a powder. Set away in jars until need- ed.— ^Mrs. C. J. Jeffries, Winnetka, 111. PORK PIE (a Celeibrated Western Dish).--Cut 2 or 3 lbs. of the thick ends of a loin of pork into very thick slices, 3 inches long by 2 wide. Put a layer on the botom of a pie-dish and sprinkle chopped parsley and onion, a bit of nutmeg, and salt and pepper over it; next, another layer of pork and' one of seasoning as before, using very little of the nutmeg. Repeat till the dis'h fs full, and then pour in a cupful of stock or water

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