To make a Tarte of an eare of Veale
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by [name]

This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To make a Tarte of an eare of Veale". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make a Tarte of an eare of Veale. Take two pound of great Raisons, and washe them cleane, and pick them, and take out the stones of them, and take two Kidneyes of Veale, and a peece of the legge which is leane, and boyle them altogether in a pot with the straint of the broth of mutton, and boyle it, and let it boyle the space of one howre, then take it vp and choppe it fine, and temper it with crummes of bread finely grated, ant take nine yolks of egs, & temper them altogether, and season them with sinamon, ginger, suger, and small Raisins, great raisons minced, Dates and Saffron. Then take fine flowre and water, and three yolkes of Egges, Butter and saffron, and make them like a round Tart close with a couer of the same paste, and set him in the Ouen, and let him stand one howre, then take him forth, and endore it with Butter and cast a powder of synamon, Ginger, and suger, and so serue it.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
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