France, 16th c.
Recipe by Daniel Myers
This recipe is a bit unusual for the modern palate, but it's quite good and not too complicated. The original source called for an extra pound of beef fat which I left out to make it a bit more healthy.
3/4 pounds veal
1 cup cream
1 tsp. cinnamon
1 tsp. nutmeg
2 Tbsp. sugar
1/4 tsp. salt
Bake the veal in a covered dish for about 45 minutes at 350°F. Let cool and then chop into fine pieces. Set aside.
Beat eggs in a large bowl. Add cream and spices and mix well. Add chopped veal to the mixture and pour into pie shell. Cover with top crust and bake at 350°F until done - about an hour. Serve warm or at room temperature.
Pour faire tourtes de veau à la creme.Prennez douze onces de chair de veau,& la faites cuire, puis prennez demye liurede graisse de boeuf, & hachez toutensemble, battez trois oeufs cruds, quatreonces de succre, demye once de canelle,vne noix muscade, vn peu de sel,demye sopine de creme, bien meslétout ensemble, & faites vostre tourteselon vostre fantasie.
To make veal tarts with cream. Take twelve ounces of veal, & do it to cook, then take a half pound of beef fat, & chop all together, beat three raw eggs, four ounces sugar, half an ounce of cinnamon, a nutmeg,a little salt, half a sopine of cream, mix well all together, & make your tart as you please.