[Sca-cooks] Coffin Construction

[Johnna Holloway]

I still recommend what I did in January

/If one uses a sturdy pastry made with lard and enough flour, you can raise
/>/  pastry case that is strong enough to survive without the need of a pan.
/>/ (This is pastry as container.)
/>/ 
/>/ Take a look at the Tudor Cooks Blog-- there's a video there plus pictures
/>/ 
/>/ http://tudorcook.blogspot.com/2007/12/get-back-in-that-kitchen.html
/>/ 
/>/ Also you might run through Ivan Day's photos and recipes for his various 
/>/ pies and pastries.
/>/ 
/>/ http://www.historicfood.com/Pie%20recipe.htm
/>/ 
/>/ He has listed a new course in pastry and pie making.
/>/ http://www.historicfood.com/Pie%20Making%20Course.htm
/>/ 
/>/ Johnnae
/>/ /



Barbara Benson wrote:
> >From the recipe it seems that the crust is flour + water. Any thoughts
> on proportions? I look forward to your replies.
> Grazie, Serena da Riva
>