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Directions for Broiling

107. In broiling, after heating and larding the gridiron, put on the steak, chop, or other article, and continually turn it every half-minute, moving it gently all the time, to avoid the marks left by the bars if suffered to remain still. It is rather difficult to judge of the time when it is sufficiently done, especially as different people have such very different ideas of the proper degree of dressing, Nothing but experience, and ascertaining whether they are liked well-done or underdone, will ensure satisfaction. When the concave enamelled gridiron is used, a little gravy of good flavour may be served; but, otherwise, either the steak or chop must be eaten plain, or a made-gravy must be prepared beforehand. It is usual to dredge broiled articles with salt and pepper mixed, and sometimes having a little mushroom powder added to them.

SECT. 3.-TOASTING MEATS, &c. 108. Chops, kidneys, pigeons, &c., may be done very effectually and nicely before the fire in a small Dutch oven or hanging oven. (See par. 52, and fig. 112.) They require occasional turning and basting; and the process is certainly more like roasting than frying or broiling.