MC Logo

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 MedievalCookery.com

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.

autodoc





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