Originally the technique of roasting didn’t involve ovens but rather, slowly rotating fireside spits controlled by chain mechanisms. Hence the word “chain” in the Brotherhood’s name. In fact, the food on the spit most probably would be wild caught fowl, game, pig or, the newly imported bird from Turkey, the turkey.
In the Middle Ages, hunting, too, was the leisurely pursuit of noblemen. They were the only ones who could spend hours at a time on a mass expedition into a royal wood. As a result, royalty viewed roast beef with disdain. Where was the sport in pursuing domesticated cattle?
It wasn’t until the seventeenth century that cooked beef became widely accepted in Europe. And, another two hundred years or so before this gorgeous copper oven roaster would have gained popularity. To this day, the fragrance and elegance of a deep brown roast or a golden turkey on the Holiday buffet cannot be surpassed.
Date/Circa: Ca 1870
Size: 21″ Wide X 7″ High