SC - Running an Inn

[upsxdls_osu@ionet.net]

I don't know about the Cornish pasties we've kicked around are period, but
here is a little something from Ein Buch von Guter Speise which meets the
basic criteria for a pasty.

Bear

15. Von pasteden (Of pasties)
Wilt du machen pasteden von vischen. so schupe die vische und ziuhe in abe
die hut, swenne sie erwallen, und hau sie zu cleinen stücken. hacke peterlin
und salbey dor in und tu dor zu pfeffer und yngeber, zinemin und saffran.
temper ez allez mit wine einen dünnen derben teye und tu die vische dor in.
und giuz den wine dor uf und decke ez mit eime dünnen teyge und mache daz
umme und um gantz und brich oben ein loch dor in. und lege da für ein
clüsterlin von teyge und laz ez backen. Also mac man auch hüenre machen.
auch fleisch oder wilprete oder ele ode vögele. 
This is how you want to make pasties of fish. So scale the fish and remove
the skin when it boils. And strike it to small pieces. Chop parsley and sage
there in. And do thereto pepper and ginger, cinnamon and saffron. Temper it
all with wine and make a thin dough (possibly freshly made as opposed to
sourdough) and add the fish therein and give the wine thereon and cover it
with a thin dough and make that round and round whole (possibly shape the
pastry before adding the fish and wine). And break above a hole there in and
lay there for a cover of dough and let it bake. So one may make also hens.
Also meat or wild meat or eel or birds. 



> Also meat pies or pasties
> (although I don't believe pasties are documentably period)
> are good choices and can be made ahead. They are good at
> ambient temps. If you get a Coleman oven that really helps
> as well.
> 
> Gunthar