A lovely medieval veal pie with hard boiled eggs spiced with period typical spices. The recipe is from c. 1390, so it is indefinabel medieval.
I found this lovely recipe for this veal pie filling. As most medieval meat pies, the meat is cooked and spiced before it is placed in the pie casing – the coffin as it was called. The pies were meat pies were both a sophisticated noble dish and a way to preserve meat left overs. They were eaten at the high table and used as travel food or as good gifts for neighbors – for instance as maternity gift. This veal pie is really filling and beautiful. It is quite an impressive centerpiece for a dinner party or a great addition to medieval feast.
My friend has decorated the pie with a cow head, as it was customarily to decorate the pies with some indication of what the filling was – especially if you were serving multiple pies.
The original source: Forme of Cury, c. 1390
Tartlettes. Take veel ysode and grinde it smale. Take harde eyren isode and ygrand, & do pero with prunes hoole, dates icourue, pynes and raisons coraunne, hoole spices & powdour, sugur & salt; and make a little coffyn and do þis fars þerinne. Couer it & bake it & serue it forth.