[Sca-cooks] Coffyn Fillings?

[Stefan li Rous]

Aoghann asked:
> Well, with so much talk about Coffyns, what can I put in one? (other
> than an annoying student or two). Pointers to some references would be
> greatly appreciated.
Well, I assume any filling which you might find in medieval pies or 
tarts. Here is a list of pie-type files in the Florilegium I just gave 
to someone looking for info on humble pie. While that appears to be 
mostly organ meats this individual was looking for pies for Pennsic, so 
I gave others as well.
In the FOOD section:
Period-Pies-art   (33K)  9/29/97    "Raising a Coffin or the Fine Art 
of Making
                                        Period Pies." by Lady Aoife Finn.
pies-msg          (57K)  7/26/02    Period pie crusts, meat and fruit 
pies.
tarts-msg        (102K)  5/21/04    Period small, open-topped, shallow 
pies.
   (this is where I would look for the custard pies)
To_Mke_A_Tart-art (20K) 11/30/93    Article on medieval recipes using a 
cheese-
                                       onion tart as an example.

In the FOOD-FRUITS section:
fruit-pies-msg    (45K)  1/ 5/01    Period fruit pies. Recipes. Baking 
pies.

In the FOOD-MEATS section:
fish-pies-msg     (11K)  5/ 3/01    Period fish pies. Recipes.
meat-pies-msg    (130K)  5/ 7/01    Period meat pies. Recipes.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****