Broiling
Broiling is an excellent mode of cooking tender, juicy meat, from the best joints, fish, &c., but it is not suited to any other kinds; neither is it an economical way of cooking, by reason of its taking so much fuel to make a good broiling fire, also the meat losing more weight than in other modes of cooking.
To broil successfully there must be a hot, clear fire, to start with, so that the albumen of the meat, suddenly heated, becomes hardened, and a crust is formed which effectually retains the juice. The gridiron should be hot and well-greased.
For broiling, the food should be turned often with tongs or some instrument that will not make holes or cut.
There are a few things that do not require turning, of which one is a mushroom, which should be broiled stalk upwards. Salmon cutlets are usually wrapped in paper. Split fish should have the cut side put to the fire first, afterwards the skin.