Recipe Manuscript

Ein Güte Pastetten Von Den Hasen Oder Kalbfleisch Mache Also

Name: Ein Güte Pastetten Von Den Hasen Oder Kalbfleisch Mache Also
Prep time: PTPT35M
Cook time: PTPT1H45M
Yield: 8
Cuisine: European
Ingredients: 1 young hare (about 1.5–2 kg cleaned) or 1.5 kg veal (shoulder or neck); 2 liters fresh water for soaking; 10 g fine salt; 5 g ground ginger; 3 g ground black pepper; 10 g coarse (kosher) salt; 1 small sprig fresh rosemary; 1 tablespoon (about 10 g) wheat flour; Pie dough for a double crust (about 500 g); 1 egg yolk or 2 tablespoons milk (for brushing, optional)

"A Good Pie Made From Hare Or Veal, Prepared As Follows"

1570

From the treasured pages of Kochbuch

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Ein Güte Pastetten Von Den Hasen Oder Kalbfleisch Mache Also

Original Recipe • 1570

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Ein Güte Pastetten Von Den Hasen Oder Kalbfleisch Mache Also

"Nimm ein Jungs Haass die nich alt sey: legts vbernacht Inn ein frisch wasser, wasch am morgen fein sauber auß. Saltz undt würts mit Imber, undt Pfeffer undt Hagelsalz. laß 3 stundt Inn gemein's lingnen, klargs einen Posthomm sargs an, schlag die gantz darin, leg ein Rosmarin staudelein darein, nimm ein löffel gahr mehl, be stüegß die Pastetten damit, schüets schön farbhan, laß farbhan, gibs halt oder warm, so ists güet undt gnueg. also kannstu die farben auch ein machen, wie ein ganz auch ein Anders stog, thu also zu würkhenn."

English Translation

"Take a young hare that is not old: place it overnight in fresh water, wash it thoroughly clean in the morning. Salt and season it with ginger, and pepper and rock salt. Let it soak for 3 hours in common vinegar, prepare a pie shell and place it in, place the whole thing inside, add a sprig of rosemary, take a spoonful of yeast or flour, brush the pie with it, give it a nice color, let it brown, serve cold or warm, and it is good and sufficient. You can also prepare it colored, or make it with another stock, so proceed likewise."

Note on the Original Text

The recipe text is written in early modern German, with a practical, sparse style common for the era. Many Medieval and Renaissance recipes assumed basic skills, so instructions are brief—‘wash well’, ‘season’, ‘let stand’—with little discussion of precise times or temperatures. Ingredients and steps may appear out of typical modern order, and quantities are seldom specified, expecting the cook to use their own judgment. Spelling is inconsistent (such as 'Pastetten' for pies, 'Haass' for hare, and 'Imber' for ginger), reflecting the lack of standardized orthography in the 16th century.

Modern Kitchen Interpretation

Recipe's Origin

Title

Kochbuch (1570)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1570

Publisher

Unknown

Background

A flavorful journey back to the last third of the 16th century in the Oberpfalz region, this cookbook serves up a delightful menu of Renaissance-era recipes and culinary wisdom—perfect for those who wish to feast like nobles of old.

Kindly made available by

Heidelberg, Universitätsbibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the later 16th century in the Oberpfalz region of what is now southeastern Germany. At the time, pies (Pasteten) were both an elegant centerpiece and a preservation method, often featuring game meats or veal. The use of spices like ginger and black pepper signals a kitchen that prized bold flavors and could afford such luxuries. Such recipes were passed between noble households as much for their spectacle as for the flavors, and the elaborate pastry work would have impressed guests and shown off the cook’s skill.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the 16th century, cooks would have used large wooden troughs and benches for butchering and washing the meat. For seasoning and marinating, coarse earthenware or wooden bowls would suffice. The pie would have been assembled in a hand-formed pastry case or in a simple metal or ceramic pie dish, then baked in a masonry oven—ideally wood-fired for that subtle smokiness. A wooden spoon and mortar and pestle helped with mixing and grinding spices.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

35 mins

Cook Time

1 hr 45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 young hare (about 3–4 lb cleaned) or 3 1/3 lb veal (shoulder or neck)
2 quarts fresh water for soaking
2 teaspoons fine salt
2 teaspoons ground ginger
1 teaspoon ground black pepper
2 teaspoons coarse (kosher) salt
1 small sprig fresh rosemary
1 tablespoon (about 2 teaspoons) wheat flour
Pie dough for a double crust (about 18 oz)
1 egg yolk or 2 tablespoons milk (for brushing, optional)

Instructions

To make a good pie from hare or veal, start with a young hare (or use veal for a milder flavor).
Soak the meat overnight in clean water, then wash it well the next morning.
Season it generously with salt, ginger, pepper, and coarse salt.
Let it rest for about 3 hours in the seasoning, much like marinating.
Prepare a pie shell, ideally with a shortcrust or hot water crust pastry.
Place the whole seasoned meat inside the shell, tuck in a small sprig of fresh rosemary, and sprinkle over a tablespoon of wheat flour (to help soak up juices and thicken the filling).
Close up and seal the pie.
Brush the pie with a little egg yolk or milk for a nice color, then bake until golden brown and cooked through.
Serve warm or cold, as desired.
You can adjust the spices or even experiment with other meats as the original text suggests.

Estimated Calories

420 per serving

Cooking Estimates

It takes a bit of time to prepare this pie because you soak and marinate the meat overnight and for a few hours. The prep itself is quite simple and hands-on only for a short time. The pie bakes for about 1.5 to 2 hours until golden and cooked through. One pie easily serves 8 people, and since it uses lean game or veal, each serving has about 420 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.