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veal pies In A Baking Dish

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Veal Pies in a Baking Dish. Get meat from the haunch of a calf, chop it up with a little veal fat and a little cured ham; when thus chopped up, put it in a pot or baking dish away from the fire, and have it well skimmed; you can put in pigeons, thrush, and other small birds and cockerels; when these meats are halfcooked, get a small onion and chop it well, a little lardo, a small amount of good spices and raisins, put this into the pot and cook it a little more; then get verjuice, beaten eggs and more good spices and put everything together in the baking dish and let it finish cooking; and you can put in four or five whole egg yolks.

Note that the cook must be judicious in using those ingredients in quantities appropriate to the amount of the meat and according to his master's taste.


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