[Sca-cooks] Coffyn pan?

[Nancy Kiel]

Individual pies would be much more period than individual pastry bowls.  Remember why they're making coffins---to cook something they don't otherwise have a flashy or appropriately shaped pan for, or to show off the cook's skill with decoration and the host's wealth (enough to use all this flour and then throw it away).

Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.

> From: audreybmorin at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Date: Wed, 16 Jan 2008 20:39:36 -0500
> Subject: Re: [Sca-cooks] Coffyn pan?
> 
> > free-standing pies and tarts are made with what amounts
> > to a modern-ish hot-water-and-lard, or equivalent, pastry,
> 
> Waitaminute... We have the eternal questions about bread bowls... it 
> shouldn't be *bread* bowls, it should be *pastry* bowls! Cook something in a 
> coffyn, take off the upper crust... voilà!
> 
> I wonder why I never thought of that. Or have I been gone long enough from 
> this list that this has been brought up before and I'm just restating old 
> ideas? 
> 
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