1705

story13

1705

Robert Beverley of Virginia records
the cooking habits of Native
Americans:

“They have two ways of Broyling, vis.
one by laying the Meat itself upon the
Coals, the other by laying it upon
Sticks rais’d upon Forks at some
distance above the live Coals, which
heats more gently, and drys up the
Gravy; this they, and we also from
them, call Barbacueing.”