[Sca-cooks] A Question of Spit Roasting....

[Johnna Holloway]

One source that we now have in the USA is
The Magic of Fire
Open Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire - $40.00
William Rubel.
provides major open-hearth techniques and the equipment needed to cook like
this. talks about the fire
 etc. 296 pp,  hc. Ten Speed Press

The recipes aren't SCA but they are all adapted for cooking over a fire
or for those wanting to do fireplace cookery in their homes.
The author's website is at:
http://www.williamrubel.com/
check the links for more information and hints.

Devra sells the book at www.poisonpenpress.com

You might check and see if it's been published in AU.

Johnna Holloway   Johnnae llyn Lewis


Susan Laing wrote:snipped
I've looked up some of the various web articles on Fire- spit roasting but

> am still a bit confused.Can anyone advise me on -
> *how to gauge & maintain the fire coals heat
> *how long the roasts are likely to need cooking (they're for serving at
> dinner at about 6-7 pm)
> *what type of basting sauce is best (recipes anyone??)
> *and does using a long sprig of rosemary to bast on the sauce help add to
> the flavour or is it just something that looked good on the recently
> screened "dining with Henry the 8th"??
> Any input gladly accepted
> Marion de Paxford
> (the currently-unscorched! :-p)