[Sca-cooks] Cauldron cooking

[Kirrily Robert]

Stefan wrote:
>Maeve asked:
>> I have been cooking over a fire for several tourney seasons,  I want to
>> expand the repertoire from roasting on the meat fork, wrapping meat in hard
>> pastry (or foil on occasion) and stews cooked in the cauldron.  Has anyone
>> worked with the type of cauldron cooking where you cook things in pudding
>> bags or in crock in the cauldron?
>
>I have not personally tried the puddings in a bag technique. However,
>maybe the comments in these files in the Florilegium might be of use

I missed the original post, so I'll reply to Stefan's instead.

Peter Brears' "All the King's Cooks" talks a bit about the process of
cooking in these ways in a large cauldron.

Take a look at the English Huswife for recipes:
http://infotrope.net/sca/texts/english-housewife/
There are sections on boiled meats and on puddings.