SC - Quick question about eggwhites

[Olwen the Odd]

The method of roasting meat on at the end of a rawhide thong suspended from
a bent-over sapling is a Woodlands American Indian method of Pre-Columbian
origin.  The thong is tied around a stick, which is used to wind the thong
for a coil spring effect.  The method produces a field expedient rotisserie.


If the Europeans hadn't thought of it, they were certainly exposed to it
prior to 1600.

Bear

> Anyway, at that time I don't believe anyone implied that it might be
> a period method. However, in reading C. Anne Wilson's "Food and Drink
> in Britain", there is a passage that makes me think it might be.
> Unfortunately, it is difficult to determine exactly which years Wilson
> is talking about as she skips back and forth through the years.
> 
> p 98
> "Poor people, who could not afford a spit and its accompanying tackle,
> hung their pieces of meat from a string in front of the fire, and
> turned them by hand." 
> 
> -- 
> THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra