SC - Stoves and ovens

[LYN M PARKINSON]

Mistress Christianna,

Thanks for your references to stoves and ovens.  I haven't read that one.
 Have been looking at 

Hagen, Ann.  A Handbook of Anglo-Saxon Food, Processing and Consumption. 
Anglo-Saxon 	Books, Middlesex, UK, 1992. Hagen, Ann. A HANDBOOK OF
ANGLO-SAXON FOOD. Processing and   Consumption. Anglo-Saxon Books,
Nisslwawx, England. 1992. 	

She says the same thing about cauldrons and kettles.  She also adds
eathenware: " Upright pierced lugs on the rims of bowls and horizontal
pierced lugs on the shoulders of some of the smaller pots indicate these
were for suspension over a fire, and therefore for cooking..   ...Good
quality pots which were more heat-resistent were imported from
widely-spaced centres across northern Belgium and France and Germany into
such ports as Hamwih." p. 37.

She also mentions cooking in leather vessels, which were made by the
shoemaker; griddles, hot stones to serve as griddles, spits, a shallow
pan for frying.  Meat was baked, as well as bread. The most common
method, for most people, was the on-going stew in one cauldron.  Carrots
are one of the vegetables that appear as used in Anglo-Saxon times, also
parsnips and skirrets.  Herbs, barley, onions are also linked with stews.
If the peasant has one pot, and his meat and broth are in it, and he
cooks other things as well, it says 'stew' to me.  Exact and specific
recipes are terrific to have, but I really don't think you can say they
didn't do stew as we know stew (minus the potatoes) because we don't have
a recipe.  Judgement call, I know.

Regards,

Lady Allison
allilyn at juno.com
Master Chirurgeon, Orden des Linquistringes, Princess' Order of Courtesy

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