Veal Pies in a Baking Dish
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This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Veal Pies in a Baking Dish". [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 Pies in a Baking Dish. Get meat from the haunch of a calf, chop it up with a little veal fat and a little cured ham; when thus chopped up, put it in a pot or baking dish away from the fire, and have it well skimmed; you can put in pigeons, thrush, and other small birds and cockerels; when these meats are halfcooked, get a small onion and chop it well, a little lardo, a small amount of good spices and raisins, put this into the pot and cook it a little more; then get verjuice, beaten eggs and more good spices and put everything together in the baking dish and let it finish cooking; and you can put in four or five whole egg yolks.

Note that the cook must be judicious in using those ingredients in quantities appropriate to the amount of the meat and according to his master's taste.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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 Neapolitan recipe collection". Medieval Cookery.
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