SC - different periods of food

[Charles McCathieNevile]

Or you could have an ordinary lid (or an iron plate. Put it on, upside 
down, and presto. (There are a number of el-cheapo dutch ovens about that 
work like this)
Charles Ragnar

On Wed, 17 Dec 1997, Elise Fleming wrote:

> Someone wrote:
>  
> > << setting
> >  >fire on top. >>
> 
> Ras asked:
> > Could this be referring to  a covered casserole that is placed in the 
> >fire and the coals are piled over the top?
> 
> Adamantius said:
> >Could be. Alternately (and this is my own personal interpretation) you
> >could use the old fireplace-shovel, or equivalent, run across the top 
> >of the dish, with the coals in that. One of the things that leads me 
> >to question the Dutch-oven concept is simply the fact that I haven't 
> >seen anything like a casserole with a flanged cover among the various
> >drawings, etc., of Islamic cooking utensils.
> 
> This technique, however, is used periodically in the Moorish 
> (Andalusian) recipes in Cariadoc's Collection.  If memory serves, the 
> pot's lid was placed on top and coals were put on top of that.  It 
> would sort of presume a flat lid, although one could probably use a 
> tripod arrangement with the pot below and a flat "plate" above, on the 
> tripod, with coals on the "plate".
> 
> Alys Katharine, wishing for a photographic memory
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