#FindsFriday #Celtic #FerrousFriday: `Boiling was a very important cooking technique, as demonstrated by the large number of cooking pots which have been discovered. Gruels, stews and thick soups were the basis of everyday cooking. These were prepared using cereals (which could be grilled, crushed or milled into flour beforehand) as well as pulses such as lentils, peas or beans.
Meat was cooked in cauldrons made of thin sheet-bronze, using large forks with curved prons to protect the metal. Grills and pits were also used, at least on special occasions. Spit-roast boar was not a common sight on the Gallic table, however; meat from hunted animals was eaten extremely rarely.`
Source: Le musée de Bibracte