SC - Re: Lombardy Custard

[Terry Nutter]

Hi, Katerine here.  Linneah asks:

>How often were the crusts made NOT to be eaten?  When I did my research
>for a paper on food, I understood that it was frequent that the crust
>was only the vessel and not intended for eating.  Is this just when it
>calls for a coffin?  

This is a complex question, and I'm not sure anyone knows the answer.
On the one hand, period serving manuals clearly indicate that in some
cases (especially meats baked in crusts), the crust itself was not
served.  Instead it was opened, the meat (and possibly sauce) removed,
the meat carved, and the contents served.

On the other hand, medieval recipes frequently call for ingredients
in crusts (like sugar) that do not particularly affect their appearance,
but to affect their flavor.  We also see references to tender crusts.
So equally clearly, crusts are at least sometimes intended to be
eaten.

It's tempting to aypothesize that most sweet pies are intended to be
eaten crust and all, as are most custard ones (whether with or without
meat), while meats (and fish, of course) baked in a crust are intended
to be lifted out; but I don't know of anywhere one could look to
give a clear answer.

Cheers,

- -- Katerine/Terry

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