The art of cookery

Where much broiling is to be done a charcoal burner is very desirable; but the light wire broiler or toaster that opens and closes with hinges and can be held in the hand — of which nearly all shapes and sizes are manufactured— is so convenient and so admirably adapted to the purpose that it is difficult to imagine how any one who understands the elementary principles of cooking, and knows anything about the management of a fire, should care to seek an easier or a better method of broiling for the average family than that afforded by an ordinary range or cook-stove and a wire broiler. With one of these broilers, which can be held in the hand and turned quickly, at pleasure, steaks, chops, poultry, game, Broiling. 35 fish, oysters — in fact, any article of food that it is advisable to broil—can, when the fire is in proper condition, be broiled over the fire in a common range or cook-stove in about as perfect a manner as it is possible to broil food. How to Broil. — Have a clear, bright fire in the range. Open the main damper so as to create a good draft and allow the escape of smoke or gas. Remove one of the front griddles and place the article to be broiled in the broiler, and over the open griddle-hole. Turn the broiler frequently to keep the meat from burning, to prevent the juice from being forced through its seared surfaces by the heat, and to allow it to cook evenly on both sides. If the drippings from the fat of the meat create a blaze, withdraw the broiler an instant until the blaze subsides. A deep cover laid over the meat will retain the heat and facilitate the broiling. When the fire becomes dull — if coal is used — add a sprinkle of fresh coal, replace the griddle, and use the other end of the stove, which, having been protected from the air, will be clear and bright. Where but one griddle is removed at a time a portion of the fire can be kept always in good condition, and by adopting this method broiling can be carried on continuously as long as desired. When a wood fire is used for broiling, the wood must be kept blazing brightly, or the coals glowing vigorously, all the time. If the wood is dry and sufficiently fine, and is kept burning briskly, almost any article of food can be broiled over it very perfectly, and without being either burned or smoked. Gas, either natural or artificial, when rightly managed, makes an excellent broiling fire. 36 The Art of Cookery. To Broil a Steak. — Trim neatly by removing with a sharp knife the outer skin and superfluous fat. Fill the broiler compactly, after greasing it, adjusting the meat to the size of the griddle-hole of the stove. Hold close down to the coals or blaze an instant until the under surface of the meat is seared. Turn and sear the other side in a similar manner. Then, by frequent turnings, allow the inside to cook gradually, and the outside to brown nicely without becoming hardened. The intense heat applied to the under surface of meat in broiling drives the juices toward the opposite surface, and unless the broiler is turned frequently enough to keep both surfaces well seared the juices will be forced out and the meat rendered dry, tough, and innutritions.