308. Let your gridiron be quite clean, particularly between the bars, and keep it bright on the top. Before using it, you should be careful to make the bars thoroughly hot, or otherwise that part of the meat which is covered by the bars will not be equally done with the other parts of the steak or chop.

309. Chops, steaks, or slices for broiling, should be from half to three quarters of an inch in thickness; if too thick, they will be done outside before the inside - and if too thin, they will be dry and gravyless.

310. In broiling, a brisk and clear fire is indispensable, and to obtain this you should prepare your fire in time, so that it may burn clear. It is a good plan to lay over a pretty strong fire a layer of cinders, or coke; some use charcoal, but cinders or coke are equally good. If your fire is not bright you cannot give the nice brown appearance to the meat, which is not only pleasing to the eye, but is relishing to the taste.

311. The bars of the best gridirons are made concave, terminating in a trough to catch the gravy, and keep the fat from falling into the fire and making a smoke, which will spoil both the appearance and taste of the broil. Before using the gridiron the bars should be rubbed with clean mutton suet. The cook should watch the moment when the broil is done. Send it to the table immediately on a hot dish, from whence it should be transferred to the mouth all hot! - smoking hot!!! The upright gridiron, which is made of strong wire and may be now bought in the streets for a few pence, is, as Dr. Kitchiner avers, the best, as it can be used at any fire, without fear of smoke, and the trough under it preserves all the gravy. The Dutch oven, or bonnet, may be substituted for the gridiron, when the fire is not clear.