[Sca-Cooks] Pasties article in the new T.I.
sclemenger at msn.com
Fri Jul 27 18:19:19 PDT 2007
Well, they *are* going for those shorter-attention-span articles, aren't they? This sounds like something along the same line, quality-wise.
--Maire (no, I haven't seen it yet, and since I'm of the opinion that pasties need catsup, and catsup isn't period, I guess I'm outta luck, huh? <weg>)
----- Original Message -----
From: David Friedman<mailto:ddfr at daviddfriedman.com>
To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
Sent: Friday, July 27, 2007 1:28 PM
Subject: [Sca-Cooks] Pasties article in the new T.I.
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
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.
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