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Beef Pasties

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

BEEF PASTIES. Have good young beef and remove all the fat, and the less good parts are cut in pieces to be used for stock, and then it is carried to the pastry-cook to be chopped up: and the grease with beef marrow.


Other versions of this recipe:

To make a veal pie (Das Kuchbuch der Sabina Welserin)

VEAL PASTIES (Le Menagier de Paris)

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