SC - Kitchen steward

[Michael F. Gunter]

	Hiya from Anne-Marie
we are told:
> << I doubt if the word "coffin" has the connotation you think.  A
"coffin" is
> a
>  box like container.   >>
> 
> The use of coffins for the making of great puies did not die out until
WWI
> when a lack of flour caused the gov't to push the acceptance of pie pans
> resulting in a thinner crust and less flour usage.
> 

ah, but the original question remains...do we have documentation for them
being with a yeasty dough rather than the usual pastry?

All the coffyns I've seen mentioned in primary sources imply regular
pastry, some with rye for sturdiness (like as specified for venison).

Anyone else?
- --AM
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