Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible. However, the shell became soaked with the meat juices and was sometimes eaten by house servants after the meal had concluded. A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.