[Sca-cooks] Re: coffyns

[Daniel Myers]

On Feb 26, 2005, at 12:26 AM, Micheal wrote:

>  Okay I  agree with you right up to the baker and his pans or traps if 
> you prefer. Instead of borrowing pans why not have yonder good wife 
> take her mix in a covered bowl to the baker. After all most recipes 
> talk about turning over the ingredients to the pastier and asking for 
> the right kind of coffin or pastry  for it.  Tends to give the baker a 
> lot of business even in a smallish town.

I remember reading that in London there were set fees (by law?) for 
having one's chicken baked in a crust at the pastler - something like 
2p.

Buy a freshly killed and cleaned chicken at the market, and take it to 
the pastler who wraps it in dough and bakes it in the bread baker's 
oven (giving the baker a cut of the fee).

I'll see if I can dig up the reference tomorrow.

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  Cum Grano Salis
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