On Food and Cooking

gave    them    their   name.

Pastez  de  beuf

Take    good    young   beef,   and remove  all fat.

Cut the lean    into    pieces  and boil,   and

afterwards  take    to  the pastry  cook    to  be

chopped,    and fatten  it  with    beef    marrow.

—   Le  Ménagier    de  Paris,  ca. 1390

Pastilli    di  carne

Take    as  much    lean    meat    as  you want    and

cut it  up  fine    with    small   knives. Mix veal

fat and spices  into    this    meat.   Wrap    in

crusts  and bake    in  an  oven....    This    can

even    be  made    in  a   well-greased    dish

without a   crust.

—   Maestro Martino,    ca. 1450

Preserved Meats

The preservation of meat from biological