SC - ham

[Phil & Susan Troy]

Deborah Schumacher wrote:

> My mom used to do an awesome ham wrapped in ryebread dough.  ( i think it
> was rye bread )
> It kept the juices in and  was always discarded after cooking. ( Well sure i
> did try a nibble but it was nothing i would reccomend. ) Sigh. She never
> wrote down the recipie...  and i never thought to  ask  her about it. It'll
> be something to ask about next time i head   to Chicago.
> 
> Zoe

Rye_bread_ dough or rye flour pastry? Rye flour pastry is sometimes
recommended by authors like Gervaise Markham for heavy-duty pasties, such as
larger ones made with venison...

Adamantius 
- -- 
Phil & Susan Troy

troy at asan.com
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