[Sca-cooks] irons for browning food

[Stefan li Rous]

On Sat, Jul 24, 2010 at 3:48 AM, Sharon Palmer <ranvaig at columbus.rr.com> wrote:
> A number of Rumpolt recipes call for coals on the cover so it is
> heated above and below. (And others, I am sure).
> 
> Ranvaig

De Nola has recipes like that.

Brighid ni Chiarain
==========

So is this used, in both Rumpolt and De Nola, for browning the top of the dish? or simply baking the dish?

Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
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