To make an almond tart. Take half a pound of almonds peeled and ground, quince preserved in sugar, a dozen dates well washed therein, & chop very small with the quince, & half an ounce of cinnamon, three ounces of sugar, two yolks of eggs, & mix all with the almonds, & make the tart like the others. Master Lancelot de Casteau, Montios Ouverture de Cuisine (1604)
8 oz ground almonds
2 cups stewed or canned quince (~2 quinces worth) **
12 cooking dates, chopped small
1 tbsp cinnamon
3 oz raw cane sugar
2 egg yolks
1 large tart shell
preheat oven to 350
Mix all ingredients together well, and pat into tart shell. Mixture will be paste like.
Bake for 45 minutes or until pie crust is golden and filling is firm but sticky.
** could probably use 2.5 cups of quince or more. Would experiment with adding in quince liquid or using quince jam if making again. I thought it would be too sweet with the sugar syrup but the pie is awfully thick.
So this recipe could be a meatball soup, given the amount of broth required to cover the meatballs is more than one would use as a sauce. It is strongly flavoured though, so I would serve it with sops (bread slices) if you were doing that. Otherwise it is a wonderful lemon bite around the delicately flavoured veal (*cough* bland *cough*).
My friend Diane would love this.
Veal was on sale so tomorrow I will be making a veal pie.
Another sort of dressed veal. Take the meat so as to have made ham all as trimmed, & make round balls or strips like little sausages, & put them to stew in good broth, & a salted lemon cut in strips, mint, marjoram therein, a little verjuice or wine, & put them to stew well, & serve as such. (France, 1604 – Daniel Myers, trans. Ouverture de Cuisine)
1lb ground veal
1.5 liters of bone broth
1 salted lemon
1 branch each mint, marjoram
1/3 cup verjuice (or wine)
Salt the veal to taste and then form into balls ~1 oz, you should get 15-16 balls from 1 lb of veal.
Pour broth into a sauce pan and add the rest of the ingredients then bring to boil on high.
Drop meatballs into boiling broth and then reduce heat to medium-low. Simmer balls for 7 minutes.
Serve balls with broth (and sops). (My family added more salt)