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This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

For veal - Roasted veal, the loin parboiled in water, and then lard and and eat with green garlic or pepper. And if you would like it minced, parboil it in water and then cut into pieces in a pan, and then fry the pieces in a pan in grease or bacon fat, and then put beaten eggs therein, and then sprinkle with pepper, then that is minced. And if otherwise wanted in a pie, parboil it in water and then lard it, slice into pieces and put it in a pie.