A Ham-Pye

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take some cold boiled Ham, and slice it about half an Inch thick, make a good Crust, and thick, cover the Dish, and lay a Layer of Ham, shake a little Pepper over it, then take a large young Fowl clean picked, gutted, washed, and singed; put a little Pepper and Salt in the Belly, and rub a very little Salt on the Outside, lay the Fowl on the Ham, boil some Eggs hard, put in the Yolks, and cover all with Ham; shake some Pepper on the Ham, and put on the Top-crust. Bake it Well, have ready when it comes out of the Oven, some very rich Beef-gravy, enough to fill the Pye, lay on the Crust again, and send in to Table hot. A fresh Ham will not be so tender; so that I always boil my Ham one Day, and bring it to Table, and the next Day make a rye or it. It does better than an unboiled Ham; if you put two large Fowls in, they will make a fine Pye, but that is according to your Company more or less; the larger the Pye, the finer the Meat eats; and the Crust must be the same you make for a Venison-Pasty. You should pour a little small Gravy into the Pye 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 Morells, and put into the Pye, is a great Addition, and fresh Mushrooms, or dried ones.