Broiling is the most perfect way of cooking meat and fish. There are three ways of broiling, - what is known as broiling proper, pan broiling and oven broiling.
Broiling proper is to broil directly over the coals; the fire must be hot, clear and free from smoke. For meat it must be hotter than for fish. Pan broiling is cooking upon a smoking hot griddle. Oven broiling is cooking in a very hot oven. The most delicious results are obtained by broiling steaks, chops, young chickens, squab, etc., directly over the glowing coals. Charcoal is best for broiling, but hard wood, coal or gas may be used, provided it is free from smoke. The point to be remembered in broiling is to have the fire, griddle or oven hot enough to instantly sear the outer surface of the meat.
The best cuts of steak make the most delicious broils, tenderness being one of the essential qualities. It must be remembered, however, that a second-class cut of steak taken from a first-class bullock will make a much better broil than a first class cut taken from a second-class beef. When selecting beef see that it has a thick rim of fat. that the lean is well marbled with fat and is of a bright red color after being exposed to the air for a short time.
Have steak cut thick - two inches is the proper thickness for a steak; it should never be cut less than one inch. Trim off the suet; put between a double broiler and place it as close to the coals as possible; allow it to cook for about a minute, or until the under side is well seared, then turn and sear the other side; remove a little distance from the coals and cook from fifteen to twenty minutes, turn-ing constantly. A steak that is broiled perfectly should be puffed out in the center and should be of a delicate pink color throughout. Serve immediately on a warm platter; garnish with sprigs of parsley or watercress.
To pan broil a steak, have the griddle smoking hot; rub with fat; place the steak on the griddle and press close; let it cook one minute; then, with a knife, loosen from the griddle and turn; sear the other side; reduce the heat slightly and cook from fifteen to twenty minutes, turning very frequently; do not prick the steak with a fork or the juice will escape. The steak can be easily turned with two knives by slipping one under the steak and assisting to turn with the other. Broiled steak is served as soon as taken from the fire, seasoned with pepper and salt. Maitre d' Hotel sauce is sometimes served with broiled steak.
Steak two inches in thickness requires from fifteen to twenty minutes; one and one-half inches, from twelve to fifteen minutes; and one inch, from eight to ten minutes.
Remove the outer skin and all the suet from the chops; broil over the coals or on a hot griddle; serve with tomato sauce and season with salt and pepper; garnish with parsley.
Note. - Before cooking lamb or mutton always remove the skin. It is in the skin that the disagreeable flavor exists.
Only very young chickens should be broiled. Singe and draw the chickens, picking out all pin-feathers; split down the back; clean and wipe with wet towel; break the joints; sprinkle with salt and pepper; grease a double broiler; turn the inside of the chicken to the fire first; turn frequently, being careful the fire is not too hot; broil about twenty minutes, or until the bird is tender and nicely browned; spread with softened butter and serve on a warm plate; garnish with parsley or watercress.