it had more firmness, was eaten with less difficulty, and the ozmazome
being condensed by the carbonization, gave it a pleasing perfume and
flavour. Still, however, the meat cooked on the coal would become
somewhat befouled, certain portions of the fuel adhering to it. This
disadvantage was remedied by passing spits through it, and placing it at
a suitable height above the burning fuel. Thus grilling was invented;
and it is well known that, simple as is this mode of cookery, yet all
meat cooked in this way is richly and pleasantly flavoured. In Homer's
time, the, art of cookery had not advanced much beyond this; for we read
in the "Iliad," how the great Achilles and his friend Patroclus regaled
the three Grecian leaders on bread, wine, and broiled meat. It is
noticeable, too, that Homer does not speak of boiled meat anywhere in
his poems. Later, however, the Jews, coming out of their captivity in
Egypt, had made much greater progress. They undoubtedly possessed
kettles; and in one of these, Esau's mess of pottage, for which he sold
his birthright, must have been prepared.