Broiling. To broil well requires a brisk, clear fire, proportioned to the article to be broiled; for example, mutton chops require a clear rather than a brisk fire, else the fat will be wasted before the lean is warmed through ; but for a beef-steak, the fire can neither be too brisk nor clear, if the gridiron be placed at the proper distance. Fish requires a steady fire; as also does underdone meat.

Much, however, depends on the substance of the article to be broiled : if it be thick, it must be placed at a greater distance, at first, to warm it through; if thin, the fire must be brisk, to ensure a a good colour.

The gridiron should be wiped clean after it has been used, so that the bars may be kept bright on the top; they should be allowed to get hot before the article is laid on them, but not too hot, else they will burn the meat or fish: the latter especially. To prevent this, the bars should be rubbed with fat. A charcoal fire is best for broiling. To prevent the fat dripping into the fire, 6et the gridiron aslant.

For turning the broiling article use tongs, as a fork will let out the gravy. "When the article is done, it will feel firm if touched with the tongs: by no means cut the meat to ascertain if it be done, as that will let out the gravy.

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