A to Z Challenge – T is for …

Turnspit

[click on the picture for the list of other participants]

Back in the day, in large houses, inns, monasteries and castles, meat use to be cooked on a spit. Skewered on a long rod of iron it was propped in front of the fire – never over it because that way you could collect the juices as they dripped – and turned slowly so an even heat was applied to all sides. Initially a kitchen drudge was assigned the task of turning the spit but later an arrangement of pulleys and a wheel meant that...