It is sometimes inconvenient to broil over the coals, and nearly the same effect may be obtained by cooking in a dry, hissing-hot frying-pan. Heat the pan to a blue heat, and with a perfectly smooth pan no greasing is necessary. Sear the meat quickly on one side, then turn with a broad knife and fork, - without cutting into the meat, - and brown the other side, before any juice escapes into the pan. Cook from 4 to 8 m., turning twice, and add a sprinkling of salt just before the last turning.

Chops are much nicer 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 over-cooked.

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; and the flavor and texture are very different from those of fried 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.

Time-Table For Broiling

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

Steak, one and a half inch thick..... 6 to 10 "

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

Thick fish ............ 12 to 15 "

Chops, broiled in paper........ 8 to 10 "

Chickens............. 20 "