SC - meat pies

[Decker, Terry D.]

> meadhbh at io.com writes:
> 
> > 
> >  Lombard Chicken Pasties:
> >  From:  The Medieval Cookbook by Maggie Black
> >  
> ( the author of the original is only listed as "MP" don't know which of
> her
> sources that might me.)   The original as Maggie Black has it is:
> Chickens be set in a pasty on their backs with the breast upward and large
	<snipped>. (M.P. Trens. E. Power)

> Mordonna DuBois
> 
If you look at the Bibliography, you will find the abbreviations match up to
various recipe collections.  In this case it is Powers, The Goodman of
Paris, a 1928 translation of Menegier.

Bear
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