Kneading Paste
On March 10, 2013, my goal was to prepare the receipt (recipe) To bake Sturgeon Pies to be eaten hot. This receipt is baked as a raised pie or coffin (essentially a baking dish made of paste). If one thinks pie crust or pastry, that is the closest to pastes. To make this coffin, I prepared two pastes. The first, a hot water paste in which the lard and water are brought to a boil and then the flour added and a cold paste for the lid which contained butter and an egg.
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Susan,
What is your historical reciept (resource) for, two different type of pastry in one coffin. I’ve never seen one in my research, with does not include everything ever printed. I would like to know as it is an interesting counterpart to all the other one I’ve read.
Sandie
By: Sandra Tarbox on March 24, 2013
at 11:42 am
Sandie,
Most of the recepts for raised pies do not include the actual paste receipt to use. Many coffins have a cooking lid that is replaced with a more highly decorated lid that will be going to table. For the Sturgeon Pie that will be pictured in future blog posts, the pie was being baked with the decorated lid that would be going to the table and actually consumed. The hot water paste coffin will return to the kitchen.
Susan
By: hearttohearthcookery on March 24, 2013
at 12:57 pm
Susan,
I have just finnished Sandra Olivers reciept class, and my research was on Hot Water Crust. That is why I was so interested in finding any concreat evedence of using a different top. Thanks for your reply
Sandie
colonialtable.com
By: Sandra Tarbox on March 27, 2013
at 8:54 am