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pies Of veal

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

Pies of veal. Take veal and beef tallow. Cut this very small all together. Then put therein these spices, to wit: ginger and cinnamon in the manner of the winter pies.


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