Spit Roasting
June, 1967
Today's Do-it-himself Gourmet who finds his taste buds set atingle by even the prospect of a spit-roasting feast is in good company. For over seven centuries, professional roasters have been saying that ovens are perfectly fine for bread or brioche, for gratins and cassoulets, but not for roasts. Ever since the French Guild of Goose Roasters was founded in 1248, rôtis-seurs have used anything from larks to whole lamb to demonstrate that meat, to be perfectly roasted, must meet with a direct flam...
