Food

1889

Broiling

Broiling is the most nutritious method of cooking mutton and pork chops, or beef and rump steaks, kidneys (which should never be cut open before cooking), etc. Have the gridiron clean, and put over a clear fire; put the meat on it; "keep it turned often." This last s a common direction in books but the reason is never stated; it is to keep the gravy in the meat. By letting the one side of the steak be well done before turning, you will see the red gravy settle on the top of the steak, and so the meat is hard and spoiled. This is cooking the gravy out of, instead of keeping it in, the meat to nourish the consumer. Never stick the fork in the meaty part; you will lose gravy if you do. Be sure to turn it often, and generally the chop or steak us done if it feels firm to the fork; if not done, it will be soft and flabby. It is economical to broil well. Many a very little piece of meat, nicely broiled, with gravy in it, well seasoned with pepper and salt, a very little butter on it, and served up quite hot, will make a better and more nourishing meal than four times the amount of badly cooked in the frying pan.