broil iron

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.

spellings broiling iron
dates 1542 1562 1610 1623 1696

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