When the roast meat is taken up, the fat which has dripped from it into the pan should be poured into a basin, previously dipped in cold water. It must be left till the next day, when beneath the fat at the top will be found a fine meat jelly fit for gravies, etc. Veal, pork and lamb should be “thoroughly” done, so as not to retain any red gravy; at the same time care should be . taken not to dry them up, or roast them till the flesh parts from the bones. Mutton does not take quite the length of time to roast that beef does. A very economical way of making gravy is to skim the fat from the dripping in the pan under the meat, and pour two or .three spoonfuls of hot water into and it and pour it over the meat through a sieve. Time required for divers roasting meat: See article on meat. PLAIN DIRECTIONS HOW TO BROIL Many kinds of fish, steaks, chops and cutlets are far better broiled than fried; and the charcoal broiler is superior to any gas or electric broiler, but much care, science and skill are required to broil properly. First, the fire should be perfectly free from smoke, though brisk, and giving out a good heat; secondly, the gridiron should be scrupulously clean, well heated, and rubbed over with mutton suet or pork rind before the meat is put on it. If the fire be too fierce, the meat will be hardened and scorched; if it be too dead, the gravy will escape and the meat will be flabby. The gridiron should be held slopingly over fire in order that the fat may run off to the back of the grate, for if it dropped on the charcoal it would create a blase, and blacken and smoke the meat . If by chance a blaze should spring up during the time the steak, etc., is broiling, the gridiron must be caught off the fire and held to one side till the blaze is gone; a little salt thrown on the fire will make it clear again. The best way, however, is to put any articles on hot gridiron only after they have first been — 462 — CULINARY EVOLUTION dipped in a clarified butter or good olive oil. To season, salt and pepper. Steak and chops should be turned often in order that they may be done in every part, according to your like — rare, medium or well done — but the fork used for this purpose should never be stuck into the lean of the steak, but it should be put into the outer skin or fat. All kitchens ought to be provided with steak tongs for this purpose. Birds, when cut asunder and broiled, must be laid with the “inside” first to the fire. Most people prefer broiled lamb chops or beefsteak rather lightly dressed, but veal and pork chops should be thoroughly cooked. Everything broiled should be served the moment it is done’ very hot. The dish should be kept ready to receive it in front of the fire. Broiled breaded chops, cutlet or divers meats, must be seasoned, dipped in clarified butter before breaded. Great care should be used tak¬ ing them off the gridiron. When fish are broiled, dip in oil or clarified butter before placing on the hot gridiron. Before putting on, rub gridiron bars with bacon rind. A cinder or charcoal fire is best for broiling fish.

AI-modernized reading of the original text

When the roast meat is taken up, the fat which has dripped from it into the pan should be poured into a basin, previously dipped in cold water. It must be left till the next day, when beneath the fat at the top will be found a fine meat jelly fit for gravies, etc. Veal, pork and lamb should be “thoroughly” done, so as not to retain any red gravy; at the same time care should be . taken not to dry them up, or roast them till the flesh parts from the bones. Mutton does not take quite the length of time to roast that beef does. A very economical way of making gravy is to skim the fat from the dripping in the pan under the meat, and pour two or .three spoonfuls of hot water into it and pour it over the meat through a sieve. Time required for divers roasting meat: See article on meat. PLAIN DIRECTIONS HOW TO BROIL Many kinds of fish, steaks, chops and cutlets are far better broiled than fried; and the charcoal broiler is superior to any gas or electric broiler, but much care, science and skill are required to broil properly. First, the fire should be perfectly free from smoke, though brisk, and giving out a good heat; secondly, the gridiron should be scrupulously clean, well heated, and rubbed over with mutton suet or pork rind before the meat is put on it. If the fire be too fierce, the meat will be hardened and scorched; if it be too dead, the gravy will escape and the meat will be flabby. The gridiron should be held slopingly over fire in order that the fat may run off to the back of the grate, for if it dropped on the charcoal it would create a blaze, and blacken and smoke the meat . If by chance a blaze should spring up during the time the steak, etc., is broiling, the gridiron must be caught off the fire and held to one side till the blaze is gone; a little salt thrown on the fire will make it clear again. The best way, however, is to put any articles on hot gridiron only after they have first been — 462 — dipped in a clarified butter or good olive oil. To season, salt and pepper. Steak and chops should be turned often in order that they may be done in every part, according to your like — rare, medium or well done — but the fork used for this purpose should never be stuck into the lean of the steak, but it should be put into the outer skin or fat. All kitchens ought to be provided with steak tongs for this purpose. Birds, when cut asunder and broiled, must be laid with the “inside” first to the fire. Most people prefer broiled lamb chops or beefsteak rather lightly dressed, but veal and pork chops should be thoroughly cooked. Everything broiled should be served the moment it is done’ very hot. The dish should be kept ready to receive it in front of the fire. Broiled breaded chops, cutlet or divers meats, must be seasoned, dipped in clarified butter before breaded. Great care should be used taking them off the gridiron. When fish are broiled, dip in oil or clarified butter before placing on the hot gridiron. Before putting on, rub gridiron bars with bacon rind. A cinder or charcoal fire is best for broiling fish.

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