[Spit-Project] Dangle spits/ hooks was Some questions

[Johnna Holloway]

I dug out my kitchen history books and looked in them this afternoon,
but didn't have time to respond until tonight.

I have a copy of Hugh Roberts' Downhearth to Bar Grate which mentions
dangle spits as being a humbler sort of apparatus than the horizontal spits.
He then describes a dangle spit with a large hook for hanging the meat 
and 4 smaller
hooks above that held the basting suet. It was operated by a simple 
twisted cord
or a bottle jack. Roberts provides a photo of an 18th century one in the 
book.

I also own a book called The Country House Kitchen 1650-1900 and in the 
chapter
titled Kitchen Fireplaces and Stoves by Peter Brears, he uses the term
dangling hooks, as in "For dangling hooks the distance from the fire was 
controlled by
means of a series of hooks mounted on a horizontal arm which swung out 
from the chimney breast,
the cook simply placing the dangler in the appropriate hook to adjust 
the rate of roasting." p97.
On page 96 he mentions "dangling hooks, from which joints could be 
rotated on a vertical axis
in front of the fire." These were used in connection with smoke jacks 
and those began in the late 15th century.
I don't find that Brears addresses the subject of dangling hooks in 
Cooking & Dining in Medieval England.
It may be in there but I didn't find it tonight.
Otherwise,
You also might take a look at:
http://www.historicfood.com/roasting.htm

http://www.bell-time.com/articles/Roasting-Jack/Roasting-Jack.html

There's an article in Gastronomica Winter 2004, Vol. 4, No. 1, Pages 33–40
The Clockwork Roasting Jack, or How Technology Entered the Kitchen
Jeanne Schinto

Johnnae

Daniel Schneider wrote:
> Hiya!
> 2: How early are dangle spits? I know that I saw a mention of them on th web page for an English Tudor- era group, I'm wondering how much further back they might go.
>
> Thanks in advance for anything ye might have to share
>
> Dan