[Sca-Cooks] Pasties article in the new T.I.

Gretchen Beck grm at andrew.cmu.edu
Fri Jul 27 13:29:29 PDT 2007

Was this the same lady who was on "The Secret Life of ..." (Pie, I think) 
on the Food Network?  It sounds suspiciously like. Lots of talk of "1000 
year old recipe", but no sources, meat and potato filling, and then the 
name "cornish pasty" appeared...

The article wouldn't have a crust made with beef suet by any chance?

toodles, margaret

--On Friday, July 27, 2007 12:28 PM -0700 David Friedman 
<ddfr at daviddfriedman.com> wrote:

> I assume from the lack of anguished howls on the list that nobody
> else has read it yet.
> The author wants to make Cornish pasties in the SCA. She is unable to
> find any period recipes for pasties. She finds several passages in
> period literature that refer to "pasties," with no explanation of
> what the term means; one of them, from Shakespeare, refers to people
> having "a pasty" to dinner, which pretty clearly has to be something
> bigger than a Cornish pasty.
> So she combines a modern pastry recipe out of a secondary source, no
> period source given, with the filling from Le Menagier's mushroom
> tarts, makes them in the form of a Cornish pasty, and having so
> "documented" pasties proceeds to give a second recipe derived by
> taking a modern recipe for Cornish pasty and replacing the potatoes
> by turnips.
> And T.I. publishes it.
> As it happens, Chiquart has a pasty recipe--which, needless to say,
> has very little in common with either of hers.
> --
> David/Cariadoc
> www.daviddfriedman.com
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