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Sect. 2.-Broiling

104. Broiling differs from frying, in the fact that there is no addition of oil or fat; and that the effect is produced by the direct radiation of heat from a clear fire, the broiling articles being supported over it by a gridiron. As a necessary consequence, the gravy will ooze out from the upper side, and is generally lost by falling into the fire. This may partially be avoided by the use of a particular gridiron, which will presently be described.