[Sca-cooks] irons for browning food

Ron Carnegie r.carnegie at verizon.net
Sun Jul 25 19:22:08 PDT 2010

I have actually done this.  My down hearth 18th century kitchen wasn't spiff
enough to have a salamander, so I used to use the fire shovel in this very
manner.  Works great.

"I'm your huckleberry"

Ron Carnegie
r.carnegie at verizon.net 
-----Original Message-----
From: sca-cooks-bounces+r.carnegie=verizon.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+r.carnegie=verizon.net at lists.ansteorra.org] On
Behalf Of Phil Troy / G. Tacitus Adamantius
Sent: Sunday, July 25, 2010 2:26 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] irons for browning food

On Jul 25, 2010, at 2:20 PM, Sam Wallace wrote:

> "You may scorch it at the top with a hot Fire-Shovel."
> I am not ure if this illustration is of a "Fire-Shovel" as the
> implement might be employed to catch juices rather than to deliver
> heat. It is an interesting picture, though:
> http://expositions.bnf.fr/gastro/grands/087.htm
> Guillaume

That appears to be a dripping-pan. The fire shovel is an actual shovel,
usually fairly small but possibly larger to be used in larger fireplaces and
with larger fires... it is used to scoop up ashes, bank coals/embers, etc.


"Most men worry about their own bellies, and other people's souls, when we
all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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