Elizabethan Era recipes - Stuffed Veal scallops
Click here to view a printable version - requires PDF viewer9 Inch unbaked pie pastry
7 cups trimmed and chopped raw greens (Spinach, Chicory, Endive, Sorrel) all washed
2 Scallions, minced
1 tablespoons dried Strawberry leaves
1 tablespoon of dried Violet leaves
Half a teaspoon of thyme
Quarter of a cup of white wine or Rose
Half a teaspoon of Salt
3 Egg yolks plus 2 whites, hardboiled and finely chopped
2 additional tablespoons of wine
1 Tablespoon of currants
Quarter teaspoon Cinnamon
Pinch of Cloves
Pinch of Mace
Salt to taste
Half pound of Veal cutlets, pounded very thin and cut into 6 - 8 pieces.
1 tablespoon of butter cut into small pieces
1 tablespoon of Raisins
5 - 6 Prunes pitted and minced
1 additional tablespoon of butter and cut into small pieces
1) Bake pie shell at 425 degrees for 10 minutes. Reduce the temperature to 350 degrees and bake for an additional 5 minutes. Let cool
2) Place freshly washed (moist) greens, scallions strawberry and Violet leaves and Thyme in a large enamelled pot. Sprinkle with a quarter of a cup of wine and salt.
3) Cover and steam over high heat about 3 minutes or until greens wilt. Place wilted greens in a colander to drain.
4) In a bowl, prepare stuffing of chopped eggs, wine, currants and spices. Add half a cup of wilted greens chopped finely and salt. Mix thoroughly.
5) Place about 2 tablespoons stuffing on each piece of cutlet: set a small piece of butter on stuffing and wrap meat around it so that ends of meat overlap slightly. Set aside.
6) Add raisins and Prunes to remainder of wilted greens. Mix well. Place mixture in pie shell.
7) Arrange stuffed cutlets on greens in an attractive design.
8) Dot with additional tablespoons of butter
9) Cover tightly with Aluminium foil
10) Bake at 375 degrees for 20 minutes or until Veal is cooked.
11) Remove foil and serve as you would a pie
Serves 6 - 8