SC - cooking in a pit or on a spit

[SigridPW at aol.com]

In a message dated 3/7/99 10:07:16 PM Pacific Standard Time, stefan at texas.net
writes:

<< Lady Giulia Madelena Sarducci described cooking a whole pig and said:
 >   Depending on size, you can figure about 1/2 hour to 45 minutes per
 > pound this way... my 120 pounders took about 6 to 7 hours. The bigger ones
a
 > bit longer. 
 
 Huh? If it takes 1/2 hour to 45 minutes per pound, wouldn't it take at
 least 60 hours instead of 6 or 7? Perhaps you mean 1/2 minute to 45 seconds
 per pound?
 
 I suspect the latter, but before I file this in the Florilegium, I'd like
 to make sure.
  >>

You are, of course, absolutely right.... that's what I get for typing when
tired!!  :o)

Lady Giuglia
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