Cooked Roast Class 

Supplies Needed:

1. Mix 2 parts terra cotta and 1 part red clay. Continue to mix until you get one uniform colour. It should be a deep red colour. Wash hands!
2. Mix 1/8" ball of ochre to 1 part transparent clay. Continue to mix until you get one uniform colour. It should be a light browny colour!
3. Roll terra cotta/red clay into a long snake that measures 5/8 in diameter. Cut snake into 1" long cylinders.
4. Cut log in half (the long way). Repeat for all roasts you’re making.
5. Flatten transparent mix with a pasta machine or rolling pin until you get it very thin. (Approximately 1/32" thick)
6. Lay the transparent clay in between the cut in half logs to form a sandwich. Trim off any excess clay that overlaps the edges. Add the top back on so you have a log again. Repeat for all roasts. Wherever you want a streak of fat is where you a sheet of clay.
7. Wrap another piece of transparent clay ¾ of the way around the whole log for the fat on the outside of the roast. Trim off any excess fat with knife.
8. Wrap thick sewing thread a few times around each end. Cut thread and repeat for all roasts.
9. Score checkerboard lines on each end to give the roast a rough texture. Bake at 275 degrees for 15 minutes

Instructions provided to Miniature Collectors Club: by Debbie Benninger of D& K Tiny Treasures

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