[Sca-cooks] Introductions.. And Meat Pies

[Vladimir Armbruster]

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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