Another manner of making a chopped meat torte. Choose the flesh of calf or capon, or another good Meat, remove the skin, the nerve, & the bones, then chop this flesh well & fine, & pound in a mortar; add there a little fresh cheese, & as much old cheese which is rasped or cut very finely, add approximately six well beaten eggs, & as much as needed ox marrow, or fat which is cut thinly, mix these
