Red-hot stones were used for cooking and boiling. This technique was especially used during the warfare or among those who spent lots of time alone (shepherds, later also hajduks etc.). Right away after milking (sheep, goats, cows), the milk would be poured in the hollowed pumpkin or a wooden container. The rocks were then heated above the fire and placed in the milk. Good cooks knew how much the stone should be heated for a given amount of milk. Larger pigs and lambs were prepared the same way. The heated stones were placed inside their bellies. When the belly was roasted, the food would be skewered on the spit. The vegetables were cooked in the same way. Heated stones were also used for the preparation of "skorup", precursor of the modern kaymak, and rakija (brandy). Additionally, ashes and charcoal were sometimes used instead of the stones. On the other hand, after being killed the poultry was scalded with hot water. In the process of cooking or baking with heated stones, the food was half-dug into the ground and covered with a lid ("sač"). "Cicvara" was also made. It is a grains porridge cooked with skorup, which is today made from corn and kaymak.