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Broiling Meat

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Broiling Meat.jpg Another method Broiling Meat MiniaturesStrikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little ballsAnother method Broiling Meat MiniaturesStrikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little ballsAnother method Broiling Meat MiniaturesStrikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little ballsAnother method Broiling Meat MiniaturesStrikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little balls

Indians broiled fresh meat on a stick thrust in the ground and leaning over the coals. Often a forked stick was cut, the meat was laid on the prongs, and it was held over the coals until broiled.