[Sca-cooks] Medieval History Magazine (wasmeatpastiesand theirlongevity)

[Nancy Kiel]

I know it was done in the 18th century, since I've done it, but that doesn't 
mean it WAS done in SCA period, and I haven't researched into period 
methods.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.



>
>Are there any other sources or recipes mentioned to document their  
>methods?  I am concerned that the "hot liquid fat poured into flour"  way 
>of making a crust is a (relatively) modern one that arose from a  faulty 
>source or assumption and is unintentionally being promoted as  period 
>without supporting evidence (e.g. probably period because it's  very rustic 
>looking - thick and inedible).
>
>
>--
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>  Edouard Halidai  (Daniel Myers)
>  http://www.medievalcookery.com/
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

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