Veal Pies in a Baking Dish
Prepared for [event name] on [date]
by [name]


Introduction
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:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

veal
pies
calf
pork
pigeons
gamebirds
birds
chicken
onions
raisins
verjuice
eggs
yolks


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:71>. Accessed on February 27, 2020, 2:13 pm.




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