Boiling was the ordinary method of cooking, hence '?►; bCtshal, to boil, is used of cooking in general (2 S IS'^ The vessels used for this purpose
were pots or caldrons of different kinds, ■which are called by six different names (see below). Some of the Bacnlices were boiled, havin" first been flayed, the fat alone being burned (2 Ch 35"). This was esi)ocially the case with the sacrificial feasts, peace- offering, or liostin honorijica. In boiling, the caldron was first partly filled with water, and the flesh put in (Ezk 24") ; sometimes milk was used, as Burck- hardt describes being done at the present day (i. 63), and occasionally the bones were used to make the fire bum briskly, as Ezekiol describes. When the scum rises it is taken off (Ezk 24', but RV tr. .i|<^g heV&h, as ' the rust of the pot,' not scum, LXX lU). in Ezk 24'<' AV tr. n-p-in harkiah, ' spice it well," as if derived from 0,^) to mix spices, but LXX has it iXamhdr) i f<j/i4s, and RV renders it ' make thick the broth.' Spicing, that is, mi.xing with savoury or carminative herbs, was used to render meat savoury (Gn 27''), and such food was called 'dainty meat ' (Pr 23'' d^^d mat'am, but called mariam in Ps 141*). Salt was also added, and when boiled the broth, pi= m&rak (Is 66* ^erl, but the Kethib has parak, wliich means a stew or a mess of mincemeat in broth), was served separately (Jg G'"- '"). In modem Hebrew, soup is nj>-iii1 rakreketh. The broth may be used as a sauce for meat (Burckhardt, 1. 63), or eaten with bread and butter (Gn 18"). Vegetables or rice or meal may be boiled in it or eaten mixed with it. Vegetable food was also boiled in water, with butter or with mUk, to make pottage (Gn 25^, 2 K 4^*), which was of the con- sistence of thick Scotch broth or thin porridge.
Roasting was practised with small animals, such as the paschal lamb, which was cooked wliole (Ex 1?") over an open fire (Ex 12«, 2 Ch 35>»), which was of wood (Is 44"). Animals taken in the chase were also roasted (ijirr harak, Pr 12"). Or the meat was baked in an oven, which may have been sunk in the OTound (see Bread). The p.aschal lamb was flayed before being roasted (2 Ch 35")- E'i's sons (1 S 2'^*-) sinned in that they took part of the flesh, which should have been boiled, and roasted it. Tliey also seem not to have been content with the priestly share, which was ultimately fixed as the breast of the peace-offering and the riglit shoulder (Lv 7''"*'). The only method of cooking fish men- tioned in the Bible is broiling ((Stttos, Lk 24", see Jn 2P) on the coals. In the Gizeh j\Iuseum there is a representation of shepherds broiling fish over the fire, and wiping the aslies from thein witli little bundles of straw (see Perrot-Chipiez, Hist, de. I' Art dans I'antignM, i.).
V. Ves.sels used in the conveyance and cooking of food. There were several kinds of basket (see Basket). The pots were of six kinds : 1. td str, LXX X^/37)s, called in Jer 1" a sir ndphiiah or boiling caldron. Of this kind were the flesh-pots of Egypt (Ex 16") and the great pot used by the sons of the prophets (2 K 4^), as well as the caldron of Ezekiel's visions (11'-' 24«), and of Zechariah (U"'-^"). In the list of temple furniture this word is tr. 'pot' in 1 K 7* and 'pan ' in Ex 27', in which cases it was a brazen vessel for ashes, not for boiling. It is tr^ •washpot' in Ps 60^ and 'caldrons' in Jer 52^8 (RV pots). 2, nn dM, usually tr. basket (which see), IS the kettle of 1 S 2" and the caldron of 2 Ch 35", tr. Xi^-qi by LXX in the latter case. 3. The pan of 1 S 2", 1 K 7^, and 2 Ch 4« is -iv} kiyyor, LXX X^/Sijs. This word is variously tr. ' torch ' (Zee 12*, RV 'pan'), 'laver,' or washing vessel (Ex 30'* etc.), and seems to have been a shallow, wide-mouthed utensil. The on-j of Lv II", which like the tannur or oven could be broken down, was probably, as AV and RV render it in the text, a firehearth or range for pots (RVm has 'stew-pan'), perhaps of two Bides as the dual indicates, LXX xi'^rpi-n-odcs. i. The caldron of Mic 3' is no^p kallnhath, simiLarly tr. In 1 S 2", LXX x^C^i *n earthenware vessel for
boiling. These were slightly glazed by means of salt and litharge. Tliis may be referrea to in the D'j'p or silver dross of Pr 26-^ 5. The pot of 1 S 2" isTiip^Jnnir, tr. 'pan' in Nu 11' (RVjiots); in Jg 6'" it was a pot for holding broth, LXX x^P'^- 6. The pan of 2 Ch 35'' is m'^-n zclaMh. This is the woril tr. ' cmse ' in 2 K 2-^, and ' dish ' in 2 K 21" and Pr 19^ (AV tr. it here ' bosom ' as LXX kcSXttos).
The caldron of A V Job 41'"' is properly translated ' rushes ' in RV. The figure being that leviatlian's snortings make the pool in wliicli he swims to boil like a caldron and the reeds to seem as if on lire.