Other concrete descriptions of sukiyaki exist in the books "Ryori-Dango-shu" (literally, collection of consultations on cooking) published in 1804, and "Geiniku-Chomi-kata" (literally, how to season whale meat) published in 1829, from which we can derive that sukiyaki dishes were cooked by broiling poultry meat such as duck and chicken or other meat like whale meat, on a heated spade over a fire.
また、文化(日本)元年（1804年）の『料理談合集』や文政12年（1829年）の『鯨肉調味方』にも具体的な記述が見られ、使い古した鋤を火にかざして鴨などの鶏肉や、あるいは鯨肉などを加熱する一種の焼肉であったことが判る。