Ready for the Lid
The sturgeon pie (coffin) is now ready for the lid after some large mace, whole closves, slic’t ginger, slic’t lemon were added.
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Posted by: hearttohearthcookery | March 28, 2013
Ready for the Lid
Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sturgeon | Tags: Coffins, culinary history, fish, food, food history, foodways
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