Veal Pie

Kalveposej

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.

Print Recipe
Veal postej
The veal pie
Servings
Ingredients
Servings
Ingredients
The veal pie
Instructions
  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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