From: The Thorough Good Cook

Entrees: 38. Raised Ham Pie

Lay a small ham to soak four or five hours, then wash and scrape it well; cut off the knuckle, and boil it half an hour. 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 to cover it. Stew for two hours, or until it is three parts done, then take it out and set it to cool. Raise a crust large enough to receive the ham, round which put some forcemeat, and bake it in a slow oven. When done, remove the cover, glaze the top, and pour in a sauce made as follows: Take the liquor the ham was stewed in, skim it clear, thicken it with flour and butter, add a little browning and some cayenne pepper.

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