[Sca-cooks] Medieval History Magazine (was meat pastiesand theirlongevity)

[Sherri]

The Pyes of Parys article was quite fascinating.   What I found
interesting was when he made his coffyns he made them in 3 separate
parts; a bottom part, the side part and then the top.  He pre-baked them
and then filled them and did a flour- water mixture to seal them.  What
I am curious about is the need for the sides to be separate.  I have not
seen any documentation for this and was curious to find out if this was
indeed period.

Caillin

-----Original Message-----
From: Robin Carroll-Mann [mailto:rcmann4 at earthlink.net] 
Sent: Sunday, February 22, 2004 7:21 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Medieval History Magazine (was meat pastiesand
theirlongevity)


On 22 Feb 2004, at 20:00, vicki shaw wrote:

> I only jsut subscribed and they sent me Jan and Feb so I have not seen

> the March Issue yet.  But there does seem to be some food article in 
> each issue. The Jan issue has recipe for apple/pear fritters,,,
> 
> Angharad ferch Iorwerth; MKA Vicki Shaw

Who wrote the food columns?  Is it the same person each time?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net _______________________________________________
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