MC Logo

To Make veal tarts With cream

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make veal tarts with cream. Take twelve ounces of veal, & do it to cook, then take a half pound of beef fat, & chop all together, beat three raw eggs, four ounces sugar, half an ounce of cinnamon, a nutmeg, a little salt, half a sopine of cream, mix well all together, & make your tart as you please.


Links to modern interpretations:

Medieval Cookery  

Veal Tart with Cream
Daniel Myers
Medieval Cookery

Home : Recipes : Menus : Search : Books : FAQ : Contact