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 things together & season them with a little salt, & a little [mixed or pastry] spices or powdered cinnamon. Put a bottom crust of puff paste in your tourte plate, spread your meat mixture evenly, & cover it with a lid of puff paste; make a small hole in the middle, & cook this torte sufficiently.
This would appear to be the beginnings of the French or Canadiene's tourtière, or meat pie. Janna includes two recipes that are pretty close and will give you proportions of ingredients. Using quatre épices, a mixed or pastry spice, will insure unique flavor and keeping abilities, as these pies are often served cold or at room temperature.
Le Cuisiniere François: Le Patissier François, La VeRenne. Chez Jacques Canier, Paris, 1680, p.210.