The veal pie

Veal Pie


A medieval spiced veal pie with hard boiled egges from c. 1390.

This is the recipe for the filling. You can bake it either in a oven proof dish with a lid of crust or in a coffin (casing) of pie crust. I suggest using my postej crust and short crust recipes for this.

The source

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.

Veal postej

Course Main Dish, Pie & postej
Cuisine Historical cooking, Medieval


  • 500 grams minced veal or beef
  • 2 hard boiled eggs chopped
  • 100 grams prunes
  • 100 grams dates
  • 50 grams pine nuts toasted
  • 50 grams currants or raisins
  • 1 tablespoon (powder fort) see link in the description
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 250 milliliters water optional


  1. Preheat the oven to 200 C
  2. Mix the minced meat, the chopped eggs, the fruits and the nuts together.
  3. Mix in the sugar, salt and water if needed. The consistency should be like that for meat balls.
  4. Let the mixture sit while you roll out the dough for the crust.
  5. Prepare the the crust. Remember to oil the tin you are using, so the finished pie will slip.
  6. Add the mixture to the pie and add a lid of crust. Add steam holes to the lid, so the pie don’t crack weirdly.
  7. Bake it for about 35-45 minutes at 200 C or until the crust is golden.

Recipe Notes

How to make powder fort. I suggest using my postej crust and short crust recipes for this.

Source: Forme of Cury, c. 1390

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