Scallops of Veal with Cucumbers

This is a recipe of my own adapted from a vast seventeenth-century receipt. As well as the ‘cowcumbers’ it contained cocks’ combs, oysters, and artichoke bottoms, though ‘cowcumbers’ predominate, and a great many herbs and spices. It was baked as a huge pie, a quart of cream being poured through slits in the lid a few minutes before serving. My adapted recipe is very simple but retains the combined flavours and textures of the veal, cucumber and cream.