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Indians broiled meat by either laying the meat itself upon the coals, or by laying it upon sticks raised upon forks at some distance above the live coals, which heats more gently and dries up the gravy. The fowl was plucked and drawn, and fish was dressed leaving the scales on without gutting. But while eating they left the scales, entrails and bones to be thrown away.
They made broth of the head and umbles of deer, which they put into the pot all bloody.
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