Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 35

Wherever there was an open range with bars, sprats, bloaters, fresh herrings, dried or finnan-haddock, as well as sausages, kidney and bacon, chops, etc., were all beautifully and easily cooked between the wires of a double grid which possessed a tin tray underneath to gather the ‘drips,’ and hooks on top to attach to the bars. There were hooks on both sides and a handle on top by which the contraption could be easily turned completely round when one side was sufficiently cooked; the double grid was kept together and the food kept in its place by means of a strong, wire band which was fixed on the handle side and slipped over the other.

[This is worth mentioning because it required less attention and gave better results than a frying-pan, and we are apt to think the twentieth century takes the palm for labour-saving! It is also worth noting because a correspondent writes ‘my mother used to say “good cooking in England went out when closed kitchen ranges and stoves were introduced and generally adopted”.’—ED.]