[Sca-cooks] Medieval History Magazine (wasmeatpastiesand theirlongevity)
Nancy Kiel
nancy_kiel at hotmail.com
Mon Feb 23 11:04:28 PST 2004
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
> >
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