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Post by spence on Nov 11, 2019 11:02:39 GMT -7
Another 18th-century...or earlier.. piece which I enjoy is a bird roaster. It was used to sit before the fire and could roast three birds at a time. There would have been a rectangular pan sitting on/in the lower ring to catch the drippings for gravy later. Both the ring and the assembly for holding the birds were held in tension by springs against the vertical shaft and could be adjusted up or down as needed. Few craftsmen of those days impress me like blacksmiths.  Spence |
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Post by artificer on Nov 12, 2019 0:43:33 GMT -7
Interesting piece! Thanks for the pic and especially for the explanation.
Gus
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Post by brokennock on Nov 12, 2019 8:48:23 GMT -7
That is really cool. I'd love to see it in action.
The shop at OSV has a bird roaster that is like a reflector oven with a rotisserie built in.
I like yours better. Don't have 3 small birds to roast? I bet one could do a squirrel or 2 and some bannock or other "stickbread" type bread.
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Post by artificer on Nov 12, 2019 10:36:51 GMT -7
Spence,
Sorry I can't get an idea of how big the hooks are from a photo, so I'm wondering if the hooks are small enough for quail or partridge?
Gus
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Post by spence on Nov 12, 2019 11:10:10 GMT -7
The entire roaster is 31" tall. Each prong is 2" long, just about right for quail, grouse, pheasant, I would think. Or smallish chicken.
Spence
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990 
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Post by Keith on Nov 12, 2019 14:35:43 GMT -7
An excellent piece of kitchen equipment Spence, thank you for sharing. I can just imagine the aroma of a roasting bird filling the house  Keith. |
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Post by artificer on Nov 13, 2019 10:33:21 GMT -7
The entire roaster is 31" tall. Each prong is 2" long, just about right for quail, grouse, pheasant, I would think. Or smallish chicken. Spence Ah, now it makes sense for there to be three sets of hooks. BTW, were 18th century "common" chickens small enough to have been used on it as well? Really neat piece of gear, wish I had one like it when I hunted quail and pheasants years ago. Gus |
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Post by Black Hand on Nov 25, 2019 6:10:42 GMT -7
In the 18th century, I suspect that chickens were more valuable for their egg-laying ability than as food. When the chicken stopped laying eggs (or you had too many roosters), it was likely eaten, though due to age, I suspect the chicken was stewed to tenderize. What might have been roasted were game-birds taken afield...
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Post by artificer on Nov 26, 2019 14:52:33 GMT -7
Good point, Keith.
Somewhere I have read eggs in the 18th century were not as large as we get today, so I sort of assumed chickens were a bit smaller back then. Of course there is always a problem with assuming something from so little info and that's why I asked.
Gus
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