Preliminary Hints And Observations

Before you lay your meat on the gridiron, be careful that your fire be very clear: the kind of cinder termed coak makes the best fire for broiling. Let your gridiron be very clean, and when heated by the fire, rub the bars with clean mutton suet: this will both prevent the meat from being discoloured, and hinder it from sticking. Turn your meat quickly while broiling, and have a dish, placed on a chafing-dish of hot coals, to put your meat in as fast as it is ready, and carry it hot and covered to table. Observe never to baste any thing on the gridiron, because that may be the means of burning it, and making it smoky.

Beef Steaks

The best beef steaks are those cut off a rump, and should not be more than half an inch in thickness. Lay on the steaks, and turn them often to keep in the gravy; or, having put them on the gridiron, keep them continually turning; whilst dressing, lay upon them a piece of fat; and when taken from the fire, put upon them a little grated horse-radish, together with a small portion of butter, mixed with white pepper and salt. Put into the dish a little hot gravy, in which let there be shred some eschalot, or young onions.

Mutton Chops

Take a loin of mutton, and cut chops from it about half an inch thick, and cut off the skin, and part of the fat. Keep turning them often, and take care that the fat which falls from them do not make the fire blaze and smoke your chops. Put them into a dish as soon as you think they are done, and rub them with butter. Slice an eschalot very thin into a spoonful of water, and pour it on them with a spoonful of mushroom ketchup, and a little salt. Or cut the best part of a neck of mutton into chops, having previously cut off the fat, and season them with white pepper and salt: keep frequently turning them. When sufficiently done, serve them up as hot as possible

Pork Chops

The same rules we have laid down for broiling mutton, will hold good with respect to pork chops, with this difference only, that pork requires more broiling than mutton. As soon as they are enough, put a little good gravy to them, and strew a little sage, rubbed fine, over them, which will give them an agreeable flavour.

Chickens

Having slitted your chickens down the back, season them with pepper and salt, and lay them on the gridiron, over a clear fire, and at a great distance. Let the inside continue next the fire, till it be nearly half done. Then turn them, taking care that the fleshy sides do not burn, and let them broil till they are of a fine brown. Have good gravy sauce, with some mushrooms, and garnish them with lemon, and the liver broiled, and the gizzards cut, slashed, and broiled with pepper and salt. - See Sauces.

Pigeons

When you broil pigeons, take care that your fire be clear. Take some parsley shred fine, a piece of butter as big as a walnut, with a little pepper and salt, and put it into their bellies. Tie them at both ends, and put them on the grid-iron. Or you may split and broil them, having first seasoned them with pepper and salt. Serve them up with a little parsley and butter.