Raised Ham Pie
From The thorough good cook, 1895
Serves 8
Ensure the ham is well-trimmed before baking.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 129. The excerpt below is the record exactly as published.
Raised Ham Fie. Lay a small ham to soak four or five hours, then Avash and scrape it Avell ; cut off the knuckle, and boil it half an hour. 224 THE THOROUGH GOOD COOK. Take it up and trim it neatly, clear the rind, and put it into a stew-pan with a pint of Marsala or sherry, and a sufficient quantity of veal stock
Cook this with the app: pantry check, scaling, and the assistant.