Veal in Pate
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Veal in Pate". [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 in pate. Slice the calf's brisket into little pieces, prepare it and boil it like I told you; once it's tender, add some onions, lemon broth, saffron, black pepper and ginger, and if you have no lemon, add some vinegar like they do in Transylvania, or pour some gooseberry broth into it, then cook it. When it's half cooked, take it out and let it cool, in the meanwhile, make a pot out of pasta like so; for a plate of pate, whip six eggs in white flour, use the rolling pin and form a pot. Put the cool veal in a pot, add some marjoram and put its lid on top; put a bit of water on the pasta pot so that its lid won't get stuck, put it on the baking sheet to dry it, take it out, pour the water onto it after it's dried out, otherwise it would leak. Put the pasta pot on the baking sheet and let it bake, add some spices, put on its lid when serving it to your lord.



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
calf
onions
lemons
broth
saffron
pepper
ginger
vinegar
gooseberries
macaroni
eggs
flour
marjoram


[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 Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:76>. Accessed on October 16, 2019, 4:34 am.




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