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Classic
Cook Books
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page 34
OF BROILING.
To broil Beef Steaks.
LAY your steaks on a gridiron, over hot coals. Do not turn them till one side be
done enough; and when the other side has been turned a little while, a fine
gravy will lie on the top, which you should take care to preserve and lift it
altogether with a pair of small tongs, or carefully with a knife and fork, into
a hot dish, and put a little piece of butter under it, which will help to draw
out the gravy.
The general Sauce for steaks is, horse-radish for beef; mustard for pork, and
gherkins pickled for mutton. But in the season, I would recommend a good sallad,
or green cucumbers, or cellery, for beef and mutton; and green peas for lamb
steaks.
To broil Chickens.
Slit them down the back, and season them with pepper and salt, lay them at a
great distance, on a very clear fire. Let the inside lay downward, till they are
above half done; then turn them, and take great care the fleshy side does not
burn; throw over them some fine raspings of bread, and let them be of a fine
brown but not burn. Let your sauce be good gravy with mushrooms, and garnish
with lemon and the livers broiled, the gizzards cut, slashed, and broiled with
pepper and salt.
To broil Mackerel.
Gutthem, wash them clean, pull out the roe at the neck end, boil it in a little
water, then bruise it with a spoon; beat up the yolk of an egg, with a little
nutmeg, lemon-peel cut fine, shred thyme,
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