Cooking: boiling, wrapped in bags made from animal gut, net bags, later of cloth. Brass, Copper, tin lined or not, castiron. Meat, vegetables & puddings would be cooked in this way. Vegetables might also be put in a net and dropped into the pot at the last moment. Alternatively, pottages, a sort of thick stew, or backed fish in patries. For roasting, meat was put on a spit which was turned slowly over the fire, the fat would 'spit' into a large tray or pan placed under the spit.