[Sca-cooks] Roasting question

[Nancy Kiel]

The Medieval Kitchen has a chapter on roasted meats; a quick glance lists
receipts calling for larding the meat, or stuffing it (depending on the cut
or critter), or basting it.  This is handy because as the authors point out,
many period cookbooks don't talk about how to roast.
Roasting technically is heat coming from the side, requiring a spit or other
method of suspension.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.





>From: "Amanda Blackwolf" <amandablackwolf at cox.net>
>Reply-To: sca-cooks at ansteorra.org
>To: "Cooks List" <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] Roasting question
>Date: Sun, 30 Mar 2003 16:04:25 -0600
>
>What was the usual technique for roasting during period? I'm guessing from
>wood cuts and paintings that roasting was done on a spit, but was there any
>"normal" seasoning done, or basting?
>
>Amanda
>
>
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