Before broiling a steak in any way, remove the tough outer edge, as it is apt to curl, and is better off. Remove the outer skin from a mutton chop because the flavor is better. Have a common griddle or spider smoking hot, and put the meat on it without grease of any kind. Let cook until it loosens from the spider, then turn and sear on the other side. After that, turn it very often until it is done as much as you wish to have it. It is better never to have a steak cut less than three-fourths of an inch thick, as a thin steak is very dry, and has not so good a flavor as a thicker one. When the steak or chop is ready to remove from the griddle, season with salt and pepper, and if the steak is lean, put a little butter on a warm platter with the salt and pepper, lay the steak on these a minute, then turn it over. Always serve a broiled steak at once.
The round steak, which is used for hamburg, should be chopped very fine and made into cakes not more than one and one-quarter inches thick. Have a spider, smoking hot, put a small piece of butter in the spider and lay the ham-burg on this. When nicely browned, and before the juices begin to exude, put a bit of butter on the upper side of the steak, and with a limber knife carefully turn and brown it on that side. It should be turned as you would any steak" until done as desired. Do not cook too much, or the steak will be dry and tasteless. When done, lift to a warm platter, sprinkle with salt, and serve.
To prepare a chicken for broiling, split down the back and cut off a part of the backbone in order that the chicken may lay flat, and press it with the rolling pin to flatten the breast bone somewhat. Put in a wire broiler over the fire inside down, and broil as a steak. A small, young chicken, and no other, is fit for broiling. It will cook over a brisk fire in from fifteen to twenty minutes.
If the fire is not in good condition, the chicken will be imperfectly cooked and dry.
Lay the chicken, prepared as above, in a pan or spider just large enough to hold it, brush the inside over with clarified butter, lay skin side down, and put into a hot oven on the grate. It should be nicely browned in twenty-five minutes. To ascertain whether it is done through, pierce with a toothpick; if the juice is red, cook longer in a cooler part of the oven. When done, put on the platter, dot with bits of butter ,and jab with a knife, that the melting butter may season the chicken.
Prepare and broil squabs same as young chicken.
These birds usually have the long bill run through the thigh joints, the head being always left on. Broil in wire broiler over the coals, or in the oven, as a chicken.
Fish and Boning Knife
Remove the scales, if any, also the head and fins. Wash the fish, and wipe the water from it. Begin at the head end, and with a dull knife scrape the meat back from the ends of the bones and follow them to the back bone on one side, clear to the tail. Then treat the other side in the same way, and take backbone and ribs out together. Where there are many small bones, do not try to get them all out, but only the main ones.
Lay the fish flat on a pan just large enough to hold it, brush the flesh side with clarified butter, and cook in a very hot oven until it flakes, or lay slices of bacon over the surface before putting the fish into the oven. When done, spread with parsley butter, and serve. Or serve with tartare sauce, or serve plain with lemon points. Serve cold slaw or sliced cucumbers with broiled fish. Potato balls in cream are always a pleasant accompaniment.
Three tablespoonfuls of butter, two tablespoonfuls of chopped parsley, one tablespoonful of lemon juice, salt and pepper to taste. Stir all well together, and serve on the hot food.
Select the largest oysters, see that they are free from shells, and dry on a towel. Season each oyster, brush over with butter, and broil in a close-wired broiler over a hot fire.
If the mackerel be fresh see that it is perfectly cleaned, wash and wipe dry. Split open on the under side, sprinkle lightly with salt and lay on a buttered gridiron over a clear bed of coals with the inside next the fire. When brown turn it over and brown on the other side. When done place on a warm platter and put bits of butter over it. Cover closely for a short time and serve.
If the mackerel is salt, freshen it in water over night, in the morning turn the water off and wash in clean, cold water, then proceed as with the fresh fish.
Cut the bacon very thin, put into a very hot spider and brown, then turn and brown on the other side, take from spider and place on a cloth or brown paper, and set in the oven a few minutes.