Scotch Mess

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

My mother made this dish frequently (by request) and called it ham pie. Almost always, it was made with the trimmings taken from around the bone of what was left of a baked country ham. Mother never did measure the ingredients—and I don’t, either.


  • ham bits and pieces
  • dumpling strips cut from rolled pastry
  • chicken eggs
  • whole milk
  • salt and pepper


    Hard-boil the eggs, peel them, and cut them into slices. Preheat the oven to 350°F. Trim off some ham, and with it line the bottom of a baking dish or pan about 9 by 13 inches, and about 2 inches deep. (I use a Pyrex dish.) Put a sparse layer of dumpling strips atop the ham, then add a layer of egg slices. Add another layer of ham, dumpling strips, and eggs. Add a layer of ham. Sprinkle with salt and pepper. Add a crisscrossed layer of dumpling strips, then cover it all with the milk.

    Bake the pie for about 30 minutes. Then turn on the broiler and lightly brown the top. Serve hot.

    Although I don’t offer exact measurements for this recipe, the dish benefits from lots of ham and sparse use of dumplings—but, of course, a good deal depends on how much meat you’ve got and on how many folks you’ve got to feed. If you don’t have a recipe for dumpling strips, try this:

    In a medium bowl, mix the flour, baking powder, and salt. Cut in the vegetable oil. Slowly stir in the milk, using just enough to make a rather stiff dough. Put the dough on a well-floured surface and roll it out about ⅛ inch thick. Cut the dough into strips 1 inch wide and use as directed.