Mince Pye Coffins
The coffins are on the tin baking sheets waiting for the bake oven to be the correct temperature for baking. This past Sunday, I prepared To make minced Pies of Beef from The Accomplisht Cook by Robert May. This 17th century receipt contains beef, suet, salt, nutmeg, pepper, cloves, mace, currants and raisins. The salt glazed crock contains the stored mince which was used to fill the many shaped coffins. After baking, the pies will be dressed and arranged in a symmetrical pattern based on the patterns printed in May’s book.
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The next scheduled workshop is Chocolate and will be held February 6, 2010. More information and how to register is on my website. A unique holiday gift idea is a gift certificate to the workshop!
Heart to Hearth Cookery 
they look wonderful..are they shaped for a reason, or just “for fancy”….YUMMY!
By: Dicey on November 17, 2009
at 3:41 pm
Dear “Dicey”,
Yes, they have specific shapes to create the pattern in the R May receipt book. There are one center, 4 hearts, 4 crescents and 4 pieces on the one tin that if you have a name for that shape you are much more creative than I!
These will appear on a table in the exact arrangement and perhaps I will have the opportunity to take the picture and post it.
Susan
By: hearttohearthcookery on November 17, 2009
at 4:31 pm