[Sca-cooks] Re: Coffyns

[Terry Decker]

Professional bakers generally used flat rolled dough or trappes to produce 
pies.  A trappes are baker's pans coming in a number of sizes and depths for 
preparing torts and pies.  Professionals wouldn't waste time trying to 
convert a pot into a mold.  Having the tools to do the job is why they are 
professionals.

As for coffins, the term is used for the pie shell, but it an also mean the 
dish or mold used to shape the pie shell.

Raising a coffin means to build the pie shell without a supporting dish, but 
it doesn't necessarily mean they were made without shaping tools.

Bear

> Ah but you see I was referring to the everyday workings of a local town 
> Bakery, Tavern, fair , which Lords and Ladies would frequent as well. 
> rather then those of a high court banquets. Simple plain fare without the 
> decorations of the high tables. LOL just seen in my mind a debate of yet 
> another form.
>
> Da