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Meat tarts

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make meat tarts. Take for this pork meat cut from the belly and well boiled and then well broken up* [and] therein hard boiled eggs, the yolks of them, well mixed together and spices. Add to this grains of paradise, ginger, cinnamon powder, nutmegs, cloves, mace and pot sugar all mixed together in the dish. And one shall let it bake well, just like a pie. But it must be open on top just like other tarts. When it is baked one strews it with cinnamon. [* the word implies beating it]


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