The object of boiling is to coagulate as quickly as possible all the albumen on the surface of the meat, sealing up the pores so that none of the juices may escape. It is therefore a good plan to warm the gridiron before putting on the meat so that none of the heat may be conducted away. The broiling should be done over a clear fire at least two inches away from the gridiron. Meat cooked by this method is more wholesome than meat cooked in any other way; but if the fire is not hot, most of the juices will be lost. Season with salt, pepper and butter when the meat is done; do not season before cooking, as salt draws out the juices.

Pan-broiling is less desirable than broiling over hot coals, though when properly done the meat has much the same flavor and appearance. Have the pan red hot and if the meat is very lean, rub the pan with fat; but do not leave any fat in the pan. Sear the meat quickly on one side, then on the other; then cook, turning several times. Season and serve.