CHAPTER IV.

BROILING. "And as now there is nought on the fire that is spoiling, We'll give you just two or three hints upon broiling; How oft you must turn a beefsteak, and how seldom A good mutton chop, for to have 'em both well done; And for skill in such cookery your credit 't will fetch up, If your broils are well-seasoned with good mushroom catchup." Cleanliness is extremely essential in this mode of cookery. Keep your gridiron quite clean between the bars, and bright on the top: when it is hot, wipe it well with a linen cloth: just before you use it, rub the bars with clean mutton-suet, to prevent the meat from being marked by the gridiron. Take care to prepare your fire in time, so that it may burn quite clear: a brisk and clear fire is indispensable, or you cannot give your meat that browning which constitutes the perfection of this mode of cookery, and gives a relish to food it cannot receive any other way. The chops or slices should be from half to three-quarters of an inch in thickness; if thicker, they will be done too much on the outside before the inside is done enough. Be diligently attentive to watch the moment that any thing is done: never hasten any thing that is broiling, lest you make smoke and spoil it. Let the bars of the gridiron be all hot through, but yet not burning hot upon the surface: this is the perfect and fine condition of the gridiron. As the bars keep away as much heat as their breadth covers, it is absolutely necessary they should be thoroughly hot before the thing to be cooked be laid on them. The bars of gridirons should be made concave, and terminate in a trough to catch the gravy and keep the fat from dropping into the fire and making a smoke, which will spoil the broil. Upright gridirons are the best, as they can be used at any fire without fear of smoke; and the gravy is preserved in the trough under them. N.B. Broils must be brought to table as hot as possible; set a dish to heat when you put your chops on the gridiron, from whence to the mouth their progress must be as quick as possible. When the fire is not clear, the business of the gridiron may be done by the Dutch oven or bonnet. FOOTNOTES: [82-*] When you want a great many BREAD CRUMBS, divide your loaf (which should be two days old) into three equal parts; take the middle or crumb piece, the top and bottom will do for table: _in the usual way of cutting, the crust is wasted_. OATMEAL is a very satisfactory, and an extremely economical substitute for _bread crumbs_. See No. 145.