20/49
[ stop the slideshow ]

Broiling Meat

Reduce slideshow speed Increase slideshow speed Do not repeat slideshow Previous Pause slideshow Next
Broiling Meat.jpg Strikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little ballsThumbnailsAnother method Broiling Meat Strikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little ballsThumbnailsAnother method Broiling Meat Strikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little ballsThumbnailsAnother method Broiling Meat Strikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little ballsThumbnailsAnother method Broiling Meat

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.