SC - pie crust advice
Stefan li Rous
stefan at texas.net
Tue Mar 21 22:52:49 PST 2000
Caointiarn asked:
> but I need to get some firm advice for the meat pies I am making for the
> Crown Tourney. Basically, the pies are gonna be big (deep dish, 9 - 10
> inches across) to be portioned out for 8 - 10 people apiece. I personally
> deplore uncooked/soggy bottom crust, and since it's *MY* feast, I want to
> do everything I can to make sure the bottom crust bakes up nice & dry and
> intact.
>
> So, please share recipes or techniques --- I only have 17 days til the
> feast . . . .
Check these two files in the FOOD section of my files. I think they both
have comments about crusts and such. I have decided I will pull the info
that is common to both types and place it in a seperate file, but that
is still to come. I also have some stuff recently posted on pies which
hasn't made it into these files. Email me if you want this.
meat-pies-msg (98K) 12/30/99 Period meat pies. Recipes.
fruit-pies-msg (39K) 12/20/99 Period fruit pies. Recipes. Baking pies.
This file might also be of use:
Period-Pies-art (33K) 9/29/97 "Raising a Coffin or the Fine Art of Making
Period Pies." by Lady Aoife Finn.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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