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.