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

[Nancy Kiel]

When I tried a coffin pastry (18th cent), I rolled & cut out the sides, 
bottom, & top separately, but that was how my boss showed me, so an 
experiment into shaping sides & bottom as one would be interesting.  
However, I wonder why he pre-baked?  My understanding is that coffin 
pastries were used as we would use a casserole dish today---you have a 
goodlooking container for your food, but you don't eat it.  It's also a 
show-off thing, since it takes a lot of flour and skill to make, just to be 
disposed of when the innards of the pie are eaten.



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.





> > 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
> >

_________________________________________________________________
Click, drag and drop. My MSN is the simple way to design your homepage. 
http://click.atdmt.com/AVE/go/onm00200364ave/direct/01/