« back to encyclopedia search results
A 19th century device for cooking meat quickly, using paper as the fuel. This was described by Eliza Acton in 1845 - ' lift off the cover and lay on the meat properly seasoned, with a small slice of butter under it, and insert the lighted paper in the aperture shown, in from eight to ten minutes the meat will be done . . . . . . the part in which the meat is placed is of block tin, and fits closely into the stand, which is of sheet iron.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.