1 gen 1623 anni - broil iron

Descrizione:

To broil meat was to expose it to scorching heat, in contrast to roasting it which is a slower process in moderate heat. Markham (1615) described the broiling-iron as <i>a Plate iron made with hooks and pricks, on which you may hang the meat, and set it close before the fire</i> (OED). Yorkshire references include: 1542 <i>a brole yron, a cresset, a spete</i>, Cundall (SS26/54); 1562 <i>One brulinge iron, viijd. One paire of pryckes, iiijd</i>, Richmond (SS26/161); 1610 <i>one broiling iron</i>, Kirkstall (SpSt); 1623 <i>one broylinge yron,</i> Pudsey (LRS1/64).

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