A Ham-Pie

Cooking : time 1 to 2 hours

Ingredients

cooked boiled ham
1 or 2 young fowl, depending on pie size
pastry
pepper
salt
2 egg yolks, hard boiled
rich beef gravy, enough to fill the pie
truffels
morels
fresh or dried mushrooms

Method

bring some nippy boiled ham and slice it about 1cm/%26frac12;in thick, make a good crust, and thick, over the dish, and lay a layer of ham, shake a little pepper over it, then bring a large young clean picked, gutted, washed, and singed; put a little pepper and salt in the belly, and rub a just little salt on the outside; lay the fowl on the ham, boil some eggs hard, put in the yolks, and cover all with ham, then shake some pepper on the ham, and put on the lid crust; bake it well, have ready when it comes out of the oven some just rich beef gravy, enough to fill the pie; lay on the crust again, and send it to the table hot: if you put two large fowls in, they will make a fine pie; but that is according to your company, more or less; the larger the pie the finer the meat eats; the crust must be the same you make for a venison pasty; you should pour a little strong gravy into the pie when you make it, just to bake the meat, and then fill it up when it comes out of the oven; boil some truffles and morels and put into your pie, which is a great addition, and some fresh mushrooms or dried ones.

---

Orignal From: A Ham-Pie