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Classic
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page 70
A brisk and clear fire is highly necessary, so that you may give the meat that
browning which constitutes the perfection of broiling.
Be very attentive to take it off the moment it is done, and do not hasten
anything that is broiling, for fear of smoking it.
Let the bars of the gridiron be hot throughout, and yet not burning hot on the
surface.
TO BROIL BEEFSTEAKS.
Try to have your steaks cut of an even thickness throughout, and throw a little
salt and pepper on them. Do not beat them, unless you suspect they will not be
tender. Have a clear, brisk fire, make the gridiron hot, and set it slanting, to
prevent the fat from dripping into the fire and making it smoke. Turn it once;
it will be done in fifteen or twenty minutes. Rub some butter over it, and send
it up, garnished with pickles and finely-scraped horseradish.
TO BROIL A FOWL OR RABBIT.
Cut it open down the back, wipe the inside clean with a cloth, and season it
with pepper and salt. Have a clear fire, and set the gridiron at a good distance
over it, lay the fowl on the inside, toward the fire, and broil it till it is a
fine brown. Do not burn the fleshy side. Lay it on a hot dish, garnish it with
parsley, and pour over it some melted butter.
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