[Sca-cooks] Pastillus - Redaction & A Recipe

[Olwen the Odd]

This almost sounds like the empanada.
Olwen

>VI 9 Meat Roll from Tame Animals
>
>I call tame animals all which are nourished at home, like calf, capon,
>hen, and the like.  From these, you make a roll thus: take as much lean
>meat as you want and cut it up fine with small knives.  Mix veal fat
>into this meat well with spices.  When it has been wrapped in thin
>crusts, bake in an oven.  When they are almost cooked, put on the roll
>two egg yolks separated from the white and beaten with a paddle with a
>little verjuice and very rich juice.  some add a bit of saffron for
>looks.  This roll can even be made in a well-greased pan without a
>crust.  For special pleasure, cook in a roll capon, pullet or whatever
>you want, whole or cut up in pieces.  There is also much nourishment in
>this; it is slowly digested, has little indigestible residue, aids the
>heart, liver and kidneys, is fattening, and stimulates the libido.
>(Milham 271, 273)
>
>This recipe seems straightforward enough.  Chopped meat mixed with
>spices and rolled in dough.  Brush the dough with egg yolks, verjuice,
>and saffron ... mostly for color but also for a bit of the sharpness.

>-M


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