Broiling is derived from the French word "bruler," meaning to burn. It is cooking directly over a fire, and is the hottest form of cooking. Only the most tender portions of meat and fish are suitable for broiling. The intense heat sears or coagulates the albumen on the outside of the meat and forms a coating which retains the juices of the meat. The secret of success in broiling is frequent turning, for by this means the meat is prevented from losing its juices, and also from burning. The free action of the air around the article cooking, combined with the intense heat, gives a flavor that cannot otherwise be obtained.

If the fire is not suitable for broiling, the next best process is pan broiling or cooking in a hissing hot frying pan, without fat. Lay the meat on the hot pan, sear quickly on one side, turn (without sticking a knife or fork into it, thereby causing the juices to escape) and brown the other side. Turn often during the cooking. This is not frying if properly done, the frying pan, as commonly used, being the abomination of the American kitchen.

Time-Table For Broiling

Steak, one inch thick........... 4 to 6 m.

Steak, one and one half inch thick....... 6 to 10 m.

Small, thin fish............. 5 to 8 m.

Thick fish............... 12 to 15 m.

Chicken................ 20 m.

The best cuts for broiling are porterhouse, sirloin, cross cut of rump steak, and second and third cuts from top of round, of tender meat. The flank end of porterhouse may be removed before broiling and used in the soup kettle to prevent waste in broiling.

Broiled Steak

Wipe the meat carefully with a cloth wet in cold water and trim off superfluous fat. Rub the wires of the broiler with the fat and lay the steak in the broiler, having the thickest part in the center and the fat near the handle. Broil over a clear fire, having the chimney damper open, turning every ten seconds for the first minute, or until it is well seared. Hold the broiler farther from the fire and turn occasionally until it is cooked. Place on a warm platter, sprinkle with salt and pepper and bits of butter; set in the oven a moment to melt the butter. Or, omit seasoning and butter, and spread with lemon butter, or pour a brown mushroom sauce around it.

How To Broil With Gas

Heat the broiling oven. Lay the meat on the rack and put near the flame at first. Brown both sides, then lower the gas flame, or put the pan farther away from the flame, thus cooking more slowly until meat is done. Turn three or four times during the cooking. Put on a warm platter and season as above.

How To Pan Broil

Heat a heavy iron pan until a drop of water will rebound in balls from it. Lay the steak or chops directly on the pan without fat. Turn often. Reduce heat and continue cooking until done. Place on a warm platter. A little hot water, butter, salt, and pepper may be added to the pan and then be poured over the meat, for a gravy; or season as a broiled steak.