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veal In Pate


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Veal in pate. Slice the calf's brisket into little pieces, prepare it and boil it like I told you; once it's tender, add some onions, lemon broth, saffron, black pepper and ginger, and if you have no lemon, add some vinegar like they do in Transylvania, or pour some gooseberry broth into it, then cook it. When it's half cooked, take it out and let it cool, in the meanwhile, make a pot out of pasta like so; for a plate of pate, whip six eggs in white flour, use the rolling pin and form a pot. Put the cool veal in a pot, add some marjoram and put its lid on top; put a bit of water on the pasta pot so that its lid won't get stuck, put it on the baking sheet to dry it, take it out, pour the water onto it after it's dried out, otherwise it would leak. Put the pasta pot on the baking sheet and let it bake, add some spices, put on its lid when serving it to your lord.

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