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Broiling, Toasting, Braising

gravy which would otherwise fall into the fire. In theory this is very pretty, but in practice there is not much gain, as the bars do not bear a very large relative proportion to the open spaces between, and consequently they do not catch a great deal of the gravy. Before using a gridiron, it should be clean, and the upper surface should be well greased with lard or dripping, to prevent its sticking; and it should be set slanting downwards towards the hand of the cook. A PAIR OF STEAK-TONGS are required for really-artistic broiling, but most ordinary cooks are content with the common fork. 106. THE FIRE FOR BROILING must be very clear, and free from smoke or flame. Charcoal, coke, or wood is the best; but good coals, at a certain stage, answer every purpose. A little salt thrown on the fire makes it burn much more clearly, and frees it from smoke.