SC - 2 questions

[Decker, Terry D.]

Draining off the juices might not be the thing to do with this pie.  The
sauce has a high sugar content and may need them to set up properly.  Come
to think of it, draining the juices might also remove much of the sauce.
I'd experiment.

Bear

> And it came to pass on 2 Oct 00, , that Seton1355 at aol.com wrote:
> 
> > Could the following recipe be served cold?
> > Thanks, Phillipa
> > TART DE BRYMLENT    (A MEDIEVAL LENTEN TART)
> > 
> > Dough -- for 9 inch pie crust 
> > 1 1/2 lb Salmon -- cod, haddock or a -mixture 
> [snip]
> 
> Some fish pies were served cold.  Nola says that salmon pie (his 
> recipe is much simpler, just the fish and some spices) can be 
> served cold, but that one must make a hole in the bottom crust and 
> drain off the juices.  Anglo-Norman culinary tastes may have been 
> different.
> 
> 
> Lady Brighid ni Chiarain