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Anne Willan

To Make a Pasty of a Breast of Veal

Appears in
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
The Cookbook Library

By Anne Willan

Published 2012

  • About

From Hannah Woolley, The Queen-like Closet, or Rich Cabinet: Stored with All Manner of Rare Receipts (London, 1670; recipe from 1681 edition): Take half a Peck of fine Flower, and two pounds of Butter broken into little bits, one Egg, a little Salt, and as much cold Cream, or Milk, as will make it into a Paste; when you have framed your Pasty, lay in your Breast of Veal boned, and seasoned with a little Pepper and Salt, but first you must lay in Butter.

When your Veal is laid in, then put in some large Mace, and a Limon sliced thin, Rind and all, then cover it well with Butter, close it and bake it, and when you serve it in, cut it up while it is very hot, put in some white Wine, Sugar, the yolks of Eggs, and Butter, being first heated over the fire together; this is very excellent meat.

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