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Broiler And Cover

are generally seethed in very hot fat, a preferable plan to frying, unless it be dry frying. If the fat is hot enough the meat will not absorb the fat, but come out exceedingly savory.

In broiling or frying, a fork should never be used. It pierces the meat and allows the juices to escape. With the modern broiler, turning with a fork is unnecessary; but every cook should have a pair of meat-tongs for turning and handling steaks, cutlets, etc., when necessary.