[Sca-cooks] Introductions.. And Meat Pies
Vladimir Armbruster
vladimir_armbruster at hotmail.com
Wed Jun 15 07:03:31 PDT 2005
Wilson Sonoma is what comes to mind, but I know that isn't right (its close,
but not right). Its sounds like that though. They come out with a new
edition of it every year, always acorns, always copper. Its boo-Tee-Ful.
----- Original Message -----
From: "Nancy Kiel" <nancy_kiel at hotmail.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, June 15, 2005 3:39 AM
Subject: Re: [Sca-cooks] Introductions.. And Meat Pies
I'm not sure what you were thinking of by "half-finished," but please don't
leave the meat partly cooked! Otherwise all those evil little bacteria will
have a great place to live.
P.S. Where did you find the copper pot?
----- Original Message -----
From: Vladimir Armbruster<mailto:vladimir_armbruster at hotmail.com>
To: sca-cooks at ansteorra.org<mailto:sca-cooks at ansteorra.org>
Sent: Tuesday, June 14, 2005 12:30 PM
Subject: [Sca-cooks] Introductions.. And Meat Pies
My initial interest is in a portable meat-pie that can quite easily be
served cold or hot, and perhaps stored half-finished to be prepared at an
event. I have come across a few recipes, but I was hoping that perhaps the
good gentles of the cooks list might have a recipe with some period
connections?
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