Spit roast
A spit roast is generally referred to as a roast that is prepared on a roasting spit over an open fire. This preparation method is believed to be one of the archetypes of cooking since the human use of fire. Skewers have been found in prehistoric tombs. Recipes for meat on a spit have been handed down from ancient times , and the oldest surviving cookbooks in German contain corresponding recipes.
In the upscale cuisine of the nobility and the upper classes, roast spit played an important role until the 19th century. Whole oxen and small birds were prepared this way. A large spatula with several levels was used for a feast, with small birds at the top, chickens in the middle and ducks or geese at the bottom just above the fire. “Game birds and smaller mammals such as lambs and suckling pigs are particularly suitable for roasting on a spit because of their delicate skin; By frequently pouring the dripping juice and fat over them, which ran together in a collecting pan, they got the crispy tan that has been valued for centuries. "
Especially during Lent , fish and even snails were fried on a spit.
In Germany there are several so-called spit roast clubs that are specifically dedicated to the preparation and eating of spit roast. The oldest club is in Trier and was founded in 1905.
A curiosity is the Turnspit Dog , a dog that was bred in the 17th century to drive rotisseries using a running wheel .
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- ↑ Gertrud Benker, In old kitchens. Furnishing - Device - Kochkunst, Munich 1987, p. 40
- ↑ Germany's oldest spit roast club “Sp. Br. Club Trier 1905 KDA "