Heat and grease a gridiron. Never cook anything on a cold gridiron. Lay on the steak (or whatever it is) and cover with an inverted pan to keep in the heat and flavor. Turn often while cooking, but do not stick a fork into meat, or the juices will escape. Do not add seasoning till you dish it.

Fish and spring chicken should be dredged with flour before being placed on the gridiron. Put them with the inside toward the fire, first.

Small things require to be cooked quickly over a clear, hot fire. Large thick things (unless you wish them rare inside, like beefsteak) should have a moderate heat at first, and the heat should be increased towards the last.

If you cannot manage this, put the gridiron at first a good distance from the fire, and afterwards move it nearer.