Furthermore, another cookbook "Ryori-hayashinan" (literally, quick guidance for cooking) published in 1801, states that 'The term 'sukiyaki' refers to cooking birds' meat (as per mentioned on the right) by grilling it on the blade of a suki (a spade) until its color changes and it looks like it would taste good.'
さらに享和元年（1801年）の料理書『料理早指南』では、「鋤やき」は「鋤のうへに右の鳥類をやく也、いろかはるほどにてしょくしてよし」と記述されている。