1) To broil meat was to expose it to scorching heat, in contrast to roasting it which is a slower process in moderate heat.
Markham described the broiling-iron as a Plate iron made with hooks and pricks, on which you may hang the meat, and set it close before the fire. Yorkshire references include: 1542 a brole yron, a cresset, a spete, Cundall
1562 One brulinge iron, viijd. One paire of pryckes, iiijd, Richmond
1610 one broiling iron, Kirkstall
1623 one broylinge yron, Pudsey.