Veal Recipes

Recipe source : England, 14th century – Forme of Cury

Ingredients
Veal, boiled until fully cooked, and then ground. (Be sure to save the broth.)
hard-boiled Eggs, diced
whole pitted prunes
dates
pine nuts
currants
Whole spices and powder – salt, pepper, ginger, clove, parsley, cinnamon, etc. – be creative and use any period spice that you prefer.
sugar
salt
reserved broth
One nine-inch pie shell with pastry lid

Directions
Combine first 9 ingredients in a large bowl.
Add enough of the saved broth to thoroughly saturate the mixture and hold it together – it should be thick and slightly runny.
Place this filling in the pie shell; add lid.
Bake until the pastry is a golden brown. Serve forth!

Original Recipe in Old English
Tartletes. Take veel ysode and grinde it smale. Take harde eyren isode & yground, and do þerto with prunes hoole, dates icorue, pynes and raisouns coraunce, hoole spices & powdour, sugur & salt; and make a litell coffyn and do þis fars þerinne. Couer it & bake it & serue it forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

Gode Cookery Translation
Tartlettes. Take veal boiled and grind it small. Take ground hard-boiled eggs, and do there-to with whole prunes, cored dates, pine nuts and currants, whole spices & powder, sugar & salt: and make a little pie shell and do this filling there-in. Cover it & bake it & serve it forth.