French Ham Pie
Having soaked, boiled, and skinned a small ham of the best quality, and taken out the bone, trim it into a handsome oval shape. Of the trimmings make a rich gravy by stewing them in a sauce-pan with a little water, and four pigs feet, (split up.) Have ready a plentiful sufficiency of nice forcemeat made of cold roast chicken or veal, minced suet, and grated bread-crumbs, butter, minced sweet marjoram or tarragon, and some hard-boiled yolk of egg crumbled. Have ready, prepared, a very nice puff paste; line with it the bottom and sides of a large deep dish, and lay in it the oval ham, filling up at the corners and all round with the forcemeat, and spreading a layer of it on the top. Pour on gravy to moisten the whole, and put on the paste intended for the lid. Notch the edges handsomely, and stick a flower or tulip of paste in the cross slit at the top, and place a wreath of paste leaves all round. Bake it light brown, and eat it warm or cold. It is a fine dish for a dinner or supper party, or for a handsome luncheon or breakfast.
A Tongue Pie—Is made in a similar manner of a boiled smoked tongue, peeled and trimmed, and filled in with forcemeat. For a large company have two tongue pies, as it will be much liked, if made as above.