The school kitchen textbook

Chops have a better flavor broiled in this way than when broiled over coals, as the fat may be cooked till crisp, without becoming smoked, and the lean meat will not be overcooked. If the pan be hot enough and no fat used (and it seems difficult to convince some people that none need be used), this is not frying ; it is broiling on hot iron or pan broiling ; and the flavor and texture are very different from those of sauted meat. If there be much fat on the meat it should be drained off as it melts. The smaller and thinner the article to be cooked, the hotter should be the fire. 'The larger the article, the more temperate the fire, or the greater the distance from the fire. Meat of close, compact fibre takes longer to soften and start the flow of the juices, than meat of tender fibre. Recipe, No. 123. Mutton Chop (Pan Broiled) Wipe, remove the pink skin and extra fat. Have a frying-pan hissing hot, without any fat ; put in the chops and cook one minute, turn and sear the other side; then cook more slowly until done, — five minutes, if liked rare. Stand them up on the fat edge to brown the fat, without overcooking the meat. When nearly done sprinkle a little salt on each side. Drain on paper and serve very hot, on a hot dish, without a drop of grease. Recipe, No. 124. Broiled Fish To broil mackerel, white-fish, small blue-fish, trout, small cod, shad, or any other thin fish, split them down the back and remove the head and tail. Sometimes it is well to remove the backbone also. To broil halibut, salmon, and other thick fish, cut them into inch-slices across the backbone, and remove the skin and bone. Cut flounder, bass, and chicken halibut into fillets, or the natural divisions each side of the bone. Oily fish need only salt and pepper, but dry white-fish should be spread with soft butter before broiling. Grease a double wire broiler with salt pork rind. Put the thickest edge of the fish next the middle of the broiler ; broil the flesh side first. Lift it frequently for a moment that it may not burn, but do not turn it over until the flesh is brown and done. Cook the other side just enough to crisp the skin. The time will vary with the thickness of the fish. The flesh, when done, should look white and firm, and should separate easily from the bone. Loosen the fish from each side of the broiler, open the broiler and slide off the fish, or hold a platter over the skin side of the fish, and invert platter and broiler together. Season with butter, salt and pepper, and lemon juice, if liked. Some acid condiment adds to the flavor of the fish. TIME-TABLE FOR BROILING Small, thin fish 5 to 8 m. Thick fish 12 to 15 m. PAN BROILING Questions on Lessons I, II, and III What is the meaning of "broil"? How does the degree of heat in broiling compare with other forms of cooking ? How do we avoid burning food when broiling it ? How should meat be cut, and what kinds of meat are suitable for broiling? What kind of a fire is needed in broiling? Why should the oven damper be open during broiling ? Why do we grease the gridiron? How do you place the meat in the broiler? Do we hold the meat over the flame or in the flame near the coals? Why not cook the meat wholly