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Meat paste in a Pot

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p56r Pastello di carne in potto. (Meat paste in a pot.)

Take three pounds of flesh of veal, and six pounds of pulp, and from a good gruel, and then crush it with a knife, until it will be very small, and put it in an earthen pot, with half a pound of fat from a steer, and a drinking glass of verjuice, and half a pound of whole raisins, and a pound of honey, and half an ounce of pepper, and half an ounce of cinnamon, then cover [it], and place it over the brazier to boil slowly, and when it looks to you like it is cooked, take eight egg yolks beaten with verjuice, and a little fatty broth, and throw them in, and leave it to finish until you would serve it, and in this manner you can also make it with young hens, or with doves/pigeons in quarters.