[Sca-cooks] Re: coffyns

[Daniel Myers]

On Feb 23, 2005, at 7:07 PM, Nancy Kiel wrote:

> Something to look for (hint, hint, researchers): period 
> descriptions/instructions for serving pies

 From "The Boke of Keruynge" by Wynkyn de Worde (Peter Brears, ed.)

[from facsimile]
All bake metes that ben hote open them aboue the coffyn & all that ben 
colde open theym in the mydwaye.
Custarde cheke them inche square that your souerayne may ete therof.
Doucettes pare away the sydes & the bottome beware of fumosytees. (?)
Fruyter vaunte fruyter saye be good better is fruyter pouche apple 
fruyters ben good hote: and all cold fruyters touche not.

[Brears' translation]
All hot meat pies: open the crust at the top, and all cold, at the side.
Custard: cut it in inch squares for your lord.
Doucettes: pare away the sides and the bottom; beware of indigestible 
parts.
Meat fritters and sage fritters are good; pouch fritter is better.
Apple fritters are good hot; but do not touch any cold fritters.

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  Pasciunt, mugiunt, confidiunt.
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