Author: John Date: 12 September 2011
Wind Speed: 22Kts
Temp with wind chill: -320C
Sometimes when an artefact eludes description or exact function we just need the right expert at the right time. This item from Ernest Shackleton’s Nimrod Hut at Cape Royds was initially described as an ‘Urn and Lid’. Last week, while this artefact was being treated in the Conservation Lab at Scott Base, Jane invited our Base chef, Lance, down for a look over what we were doing. He walked into the lab looked at the ‘Urn and Lid’ on the bench and immediately said ‘That’s a stockpot, they have not changed much over the years have they?” and proceeded to describe how one was used!
Pieces of meat were put into the pot and boiled down to make stock for soups and such. The fat floated to the top and could be separated off as required while the juicy stock could be tapped off via the brass tap at the bottom. A woven wire filter gauze behind the tap strained out any unwanted solid pieces. The pot could be kept simmering continually on the stove, stock drawn off as necessary, and the pot topped up with more meat pieces or bones and water as required.
There are still food particles remaining inside the pot, and soot and fat all over the outside showing that this stockpot was well used – seal or penguin meat perhaps? Heated by burning blubber, hence the soot? All this evidence was kept intact on the pot.
Lance also made the comment that the chef’s working space in the hut was very cramped.
So, many thanks to Lance, for being ‘the right expert at the right time’!