[Spit-Project] Some questions

[Stefan li Rous]

Dan asked:
<<< 1:I understand that cast iron is late period, so my bake kettle  
isn't really appropriate (sob!), so what, if anything, *would* be,  
for outdoor baking? >>>

An oven. Generally a mass oven, depending upon a mass of stone, brick  
or earth being pre-heated before the food is put in, and then  
continuing baking as the oven gradually cools using the retained  
heat.  For various reasons most ovens were built outdoors.

For more info, see this file in the FOOD-UTENSILS section of the  
Florilegium:
ovens-msg        (104K)  1/29/08    Medieval ovens.

There were smaller, pottery and other ovens which were used which  
required a continuing supply of heat. I suspect that may be closer to  
what you had in mind. I do have this file on these, but I'm afraid it  
has a mixture of modern and medieval type ovens in it.   This is in  
the SCA-CAMPING section;
camp-ovens-msg    (58K)  6/25/06    Small period and SCA camp ovens.

<<< 2: How early are dangle spits? >>>

What is your definition of a "dangle spit'? Other than something  
which might show up in a courtesy manual? :-)

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****