Broiling Recipe

This is another extravagant way of cooking meat, for a great

deal of the fat runs into the fire, and some nourishment escapes up the

chimney with the steam. If you must broil meat, have your fire hot and

clear, and your gridiron perfectly clean; and, unless it has a ledge to

hold the drippings, tip it towards the back of the fire, so that the fat

will burn there, and not blacken the meat as it would if the gridiron

were laid flat, and the fat could burn under the meat. Never stick a

fork into broiled meat to turn it; and do not cut it to see if it is

done; for if you do either you will let out the juice. Study the

following table, and then remember how near the time given in it comes

to cooking according to your taste. Fish will broil in from five to ten

minutes; birds and poultry in from three to fifteen minutes;

chops in from ten to fifteen minutes, and steak in from ten to twenty

minutes.

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