[Sca-cooks] Coffyn pan and bread bowls

Terry Decker t.d.decker at worldnet.att.net
Sat Jan 19 13:48:58 PST 2008

Both of the Harleian recipes for Rastons call for cutting them "round about 
(or above) in the manner of a crown" then recovering the bottom and its 
contents with the top.  How this is done depends on one's concept of a 
crown, but any dagging or crenelation would be easier done in a larger loaf. 
I think a loaf of eight ounces to one pound would best suit this dish.


>> Rastons certainly present an argument for filling rolls with butter
>> soaked bread, but translating that into a larger-than-a-roll piece
>> of bread filled with stew is a bit of a stretch.
> I thought Rastons were relatively large. And apparently I thought
> wrong, or at least not absolutely correct: the 15th century recipe
> doesn't specify size or number of servings. On the other hand, since a
> cover at a feast often served two, it might be considered a large roll.
> Adamantius

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