A small-sized 19th century elm pie peel. As the name suggests it was for putting in and taking out pies, bread etc from the oven.
This peel only measures 33cm l x 12cm w.
Ex Angela Kay collection.
Angela Kay grew up on the Fylde coast. She was educated in Scotland and she travelled to Europe at 17 and met her future husband on a train to Barcelona. In Europe she learned to cook, then went to work for Jean Conil, a French chef in London. As well as writing his books for him, she collaborated with Elizabeth David on French Provincial Cooking. She then went on to write four books of her own.