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To Make A pie Of Redressed veal

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

To make a pie of redressed veal. Take a pound of raw veal & half pound of beef fat, & chop well all together, & put three raw eggs, two nutmegs, a little pepper, a salted lemon, well chopped all together, & make the meat like a little leg of lamb, & plant therein pine nuts, & make the pie to fit the size of your meat: after half an hour in the oven cast therein white wine or verjuice, & let it well cook.


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