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Veal 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

VEAL PASTIES. Take the round part of the thigh, and put with it almost as much beef fat; and with this you make six good pasties in platters.


Other versions of this recipe:

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

BEEF PASTIES (Le Menagier de Paris)

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