[Sca-cooks] Re: coffyns

[Phil Troy / G. Tacitus Adamantius]

Also sprach 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.

You might look in one of the Assizes of Bread...

Adamantius

-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
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