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60 To Make A veal pie


This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

60 To make a veal pie. Take pieces of veal from the leg and boil them in water, about as long as it takes to hard boil an egg. Afterwards take them out and chop the meat small, and take suet from the kidneys and cut it small and chop it with the veal. And when it is finely chopped, then put it in a bowl and put some wine into it and an ample ladelful of broth , pepper and a little mace, which should be whole. Crush it a little by hand so that it in small pieces, put in it raisins and saffron and stir it all up together with a spoon, put cinnamon in it also, and taste it, however it seems good to you.

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Other versions of this recipe:

BEEF PASTIES (Le Menagier de Paris)

VEAL PASTIES (Le Menagier de Paris)


Recipes with similar titles:

To make a veale pie (The Good Housewife's Jewell)




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