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Huff paste: Revision history

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25 November 2023

  • curprev 07:3707:37, 25 November 2023‎ FoodBookSysop talk contribs‎ 1,461 bytes +1,461‎ Created page with "Huff paste is a cooking technique involving making a stiff pie shell (or coffyn) using a mixture of flour, suet, and boiling water. The pastry when cooked creates a tough protective layer around the food inside. When cooked, the pastry is generally discarded as it is virtually inedible.[1] However, the shell becomes soaked with the meat juices and historically was sometimes eaten by house servants after the meal had concluded.[2][3] Huff paste's main purpose is simply t..."
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