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The Thickness for Broiling

Beefsteaks should never be less than half an inch thick, and if a rich, juicy broil is desired the steak should be three-quarters of an inch thick. Pork and mutton chops, veal cutlets, and lamb chops should never be more than half an inch thick, and less is better. Salt pork, ham and bacon should be cut thin. Young chickens and other birds for broiling, should be cut down the back, pressed out, and pounded or broken down perfectly flat. Flat fish and all small fish are fried whole; round fish are slit down the back. No broiled or fried meat, except beef, must be rare enough to show the blood. Mutton is often liked slightly rare. All other meats must be thoroughly cooked through, especially fowl, pork and fish. All these meats are apt to contain germs, that unless destroyed by a seething heat, may be dangerous, as for instance, trichinæ in pork, fowls and fish.