SC - Period Recipes

[rebecca tants]

> By the way.... just to give a nod to our previous thread... just because I 
> posted a recipe for foil dinners doesn't mean I wouldn't be absolutely 
> =thrilled= if someone would post period or peri-oid alternatives that fit 
> his specified criteria (do-able on a campfire, serve only a few, and can be 
> done by this weekend (i.e. no extensive pre-cooking or difficult 
> shopping/acquisitions)(we'll leave out "fun" since what we've figured out 
> above is that "fun" is defined differently by everyone....).  I've also done 
> rotisserie chicken from Giant, loaves of fresh bread, grapes and cheese, 
> which is nice for Friday night (no cooking after the tents are up).  But 
> what is a period/oid alternative?

Just a thought - I can't imagine there not being something like this
somewhere in all of period cooking.  Aluminum foil is out, but what
else might have been used.  (My mind went straight to mexican and 
american indian cooking in corn husks and mediterranian cooking in
grape leaves, btu I'm at a consulting job in another state and won't
see my cookbooks again until at LEAST Sunday...)

There are always things like sausage heated/cooked on a stick, spit
roasted chicken over a fire, one-pot stews or soups over bread and 
other such creations, but it just seems to me that this couldn't have 
been a brand new idea to wrap the food in something and stick in the
coals.  Cast Iron pots were just too heavy for some kinds of trips.  So
what else might things have been wrapped in to cook or reheat like that?

Ruadh

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    Becki Tants, aka Roo, Lady Caitlen Ruadh, Delftwood, AEthelmearc, East
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