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This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "VEAL PASTIES". [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:

VEAL PASTIES. Take the round part of the thigh, and put with it almost as much beef fat; and with this you make six good pasties in platters.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

60 To make a veal pie. Take pieces of veal from the leg and boil them in water, about as long as it takes to hard boil an egg. Afterwards take them out and chop the meat small, and take suet from the kidneys and cut it small and chop it with the veal. And when it is finely chopped, then put it in a bowl and put some wine into it and an ample ladelful of broth , pepper and a little mace, which should be whole. Crush it a little by hand so that it in small pieces, put in it raisins and saffron and stir it all up together with a spoon, put cinnamon in it also, and taste it, however it seems good to you. [Das Kuchbuch der Sabina Welserin]

BEEF PASTIES. Have good young beef and remove all the fat, and the less good parts are cut in pieces to be used for stock, and then it is carried to the pastry-cook to be chopped up: and the grease with beef marrow. [Le Menagier de Paris]

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


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Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on July 5, 2020, 6:52 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <>. Accessed on July 5, 2020, 6:52 am.

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