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COOKING

The earliest fire places were in the middle of the room and of great emotional and ritualistic significance. The fire back stone or pentanfaen once placed in position was never moved and even if the home was destroyed the pentanfaen was left as a perpetual sign that the site was once an occupied homestead. While the house was lived in the fire was never allowed to go out but was banked up every night. To cook on this fire, spits were laid across it from the pentanfaen to the pentanhaern, or fire dog. Food was either roasted on these spits or boiled in a crochan suspended above the fire. When the central hearth gave way to the wall hearth more sophisticated methods of suspension were evolved and adjustable cranes held the large iron cauldrons over the fire. Baking pots or ffwrn fach were used for baking bread.

HOME WORK

COOKING EQUIPMENT

ROASTING SPIT

POTS AND PANS