|
Originally, a fire was made in a hearth and hot stones
were added to the embers to heat. These stones would then
be placed in the cooking pit to heat the water for cooking.
Once the water was boiling, meat, usually venison, was
added. The hot stones would bring the water to a slow
boil/simmer, thus cooking the meat slowly over several
hours, which would produce a very tender meat.
Think "slow cooker" here, or crock pot cooking.
|
|

fulacht fiadh - cooking pit
|
|
|
|