[Sca-cooks] mincemeat pies

[Mark S. Harris]

Gunthar asked:

> I suggested on the judges' sheet that the presenter explain
> where this dish would have been presented so to decide
> whether the dish should be delicate or hearty.
>
> What is your thoughts on a 16c mincemeat pie?

Is there any indication of whether the crust is to be eaten or
not? If the crust is to be eaten, then I would think smaller meat
bits or shredded meat. It's hard to spoon out a piece of the crust
along with meat and gravy if the meat is in a big chunk.

On the otherhand, if the pie crust in this case is just a container,
the insides would have been spooned onto another dish for serving
or eating. There are pie recipes if I remember correctly that have
large chunks of birds (half? whole? small birds) as well as whole
or halfed fruit. If the contents are to be placed on another plate
where they can then be cut up smaller then they could have been
larger than single bite size.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
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