Mary Hill-Stone, a historical interpreter at The Tavern at Old Sturbridge Village, mixes butter and cheese for a bread spread. The spread is applied to the bread slices and then roasted in an open hearth tin oven.
she then places bread in a tin oven for roasting and pushes the tin oven into the front of the hearth.
When the bread is done Hill-Stone carefully removes roasted bread from an open hearth tin oven.
