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

[vicki shaw]

Well, the article does say that they experimented with the coffyn because
they felt the period ones were probably unpalatablen and most likely
discarded after the filling was reached and consumed.  I am going to write
to Stefan right now and give the recipe for the coffyn and the filling.
Among the ingredients for the coffyns is 200 g of drippings.  What is meant
by that?  would this be drippings from roasting meat, that has become solid
at room temperature?  I say that because in the recipe you are toput water
and the drippings into a saucepan and simmer until the drippings melt.....
Ok okay, you are getting it all back asswards here, but for those of you who
may have the resource:

"The original source for this recipe is Harleian MS. 279, in the section
titled 'Dyuerese Bake Metis,' as reproduced by Cindy Renfrow nin Take a
Thousand Eggs or More.  An almost identical recipe occurs in Harleian MS.
4016, as well as a number of similar recipes with titles such as 'Tarte de
chare' amd 'Another manere [of tartes]' and 'Doucettes' in MS. 279, and
Douce MS. "


Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

> 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
>