This is also called broiling, and is taken from a French word meaning to burn. Both methods imply cooking small pieces of meat, fish, poultry, game, etc., over or before a clear fire. Like roasting, it is rather an extravagant method of cooking, as only the best cuts of meat, etc., can be successfully treated in this way.

It is a quick way of cooking, and if properly done the results are digestible and savoury. The meat, etc., must be exposed to great heat at once so as to harden the outside albumen and seal in the juices.

The gridiron, or griller, must be well heated and greased before the article to be cooked is placed on it, and the food must be so placed that the thickest part of it will be opposite the centre of the fire, so that it may obtain the greatest heat.

At the same time, should there be any fat, it must be placed at the top, so that as it melts it trickles down on the meat and thus bastes it.

Braising resembles stewing, inasmuch as the food is very slowly cooked in a small quantity of liquid in a closely covered pan.

The food is placed on a bed of mixed vegetables in the pan, as they impart a specially rich flavour to the meat, while the liquid is slowly reduced to form a rich gravy.