Roasting and Broiling (Cookery)
Course
In Penrith,
Description
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Type
Course
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Location
Penrith,
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Duration
2 Days
Learn to: Roast in front of an open fire. Broil with gridirons and toasters. Lard, baste and dredge. Use spitjacks and spits
Facilities
Location
Start date
Start date
Reviews
Course programme
Many people think that roasting in front of an open fire was a primitive and dirty cooking method. On the contrary it was frequently a highly controlled and sophisticated procedure with an advanced technology and its own remarkable cuisine.
At Historic Food we roast in front of an original period roasting range with a variety of hand-turned and jack-driven spits, dangle-spits, toasters and bottle-jacks.
Course Outline
SATURDAY
10 am - Welcome and intoduction to the course by Ivan Day. Broches, jacks and dangle-spits - a short illustrated talk on the history of roasting and broiling techniques and equipment.
10.45 -13.00 - Demonstrations and hands on experience of ordering a fillet of beef for the spit. Balancing the spit. Trussing fowl and game birds. Basting and dredgings. Roasting session, which naturally leads to a high calorie lunch!
13.00 - 14.00 - Lunch
14.00 - 15.30 - Lashing a bird spit to a large spit. Venison roasted in collops. Roast veal olives in caul.
15.30 - 15.45 - Tea
15.45 - 17.00 - Sauces for roast meats.
17.00 - 20.00 - Free
20.00 - Historic Dinner at Wreay Farm
SUNDAY
10.00 - 10.45 - Trussing and roasting a whole pike larded with eel (or salmon with pickled herring - depending on availability).
10.45 - 13.00 - Larding and barding meat. Robert May's roast chine of mutton larded with bitter orange peel, or Richard Briggs leg of mutton with oysters (depending on season).
13.00 - 14.00 - Lunch
14.00 - 17.00 (Tea at 15.30) - Broiling with the gridiron, standing toaster and firebar toaster. Carbanadoes of beef. Broiled cutlets in paper.
Additional information
Roasting and Broiling (Cookery)