SC - camp ovens

[LrdRas@aol.com]

In a message dated 1/10/00 8:01:09 AM Eastern Standard Time, 
scowley at uswest.net writes:

<< They
 especially lend themselves very well to medieval cooking as they are the 
closest
 thing (IMHO) to doing things the same way as medieval cooks did. >>

Other heat sources that approximate period type heat sources are suspension 
over a fire, baking in a slow oven, removing the lids from a wood stove and 
placing the pot directly on the stove covering the open hole and <gasp> gas 
stoves. Gas burners would be my choice if other heat sources are not 
available. I think Ms. Renfrow has several pictures of maner/castle kitchens 
on her site that  clearly show pots being set on open holes with flames 
underneath. 

Although fire place cookery was often used in manner houses that did not have 
large kitchens, their use was, IMO, mostly restricted to roasting of meats 
and hearth cooking with the occasional suspended pots. General fireplace 
cookery really did not come into it's own as the usual method of cookery 
until the colonial period when it reached it's height of perfection.

Military campaign cookery and tournament cookery was usually accomplished 
with an elaborate field kitchen setup. A picture of an Italian version of 
such a setup can also be accessed through Ms. Renfrow's site.

Ras
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