This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
Broiling, sometimes called grilling, is one of the quickest methods of cooking. It is cooking on a hot grill or gridiron either over or in front of a hot fire. When a gas stove is used it is done under the griller. It is a similar process to roasting, with the same results and the same drawbacks; namely, it is an extravagant method, as much fuel and the best cuts of meat are essential to success. This method can only be applied to small pieces of meat which will cook quickly, such as chops, steak, kidneys, small pieces of vegetables, joints of game and poultry, etc.
The fire for broiling must be clear and intensely hot. The outer surface of the meat is burned or seared, the albumen hardens, and the juices, which have a tendency to escape on the side turned from the heat, are retained in the meat by frequent turning. The meat must be turned at short intervals, before the juices have been driven from the fire to the opposite surface.
If once allowed to reach the surface, they will be thrown off in turning and wasted. The meat must not be pierced with a fork, or the juices will escape, and much of the flavor will be lost. Arrange the food on the griller so that the thickest part of it will be just in the center of the fire, where it will obtain the greatest heat; also should there be any fat on the meat, it should be placed at the top, so that, as it melts, the drippings trickle down and baste the meat. It is essential that the griller be clean, well heated, and greased. The time for grilling must be regulated by the thickness, rather than by the weight of the meat, and experience alone can teach when a steak or chop is done. When cut, broiled meat should look moist and red, and the gravy should run from it.