large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_44
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
If the fire is not very clear, put a cover over the meat on the gridiron, it will prevent its blackening or burning  if the article is thick I always do so  and it is an especially good plan with birds or chickens, which are apt to be raw at the joints unless this is done; indeed, with the latter, I think it a good way to put them in a hot oven ten minutes before they go on to broil, then have a spoonful of _maître d'hôtel_ butter to lay on the breast of each. IF THE FIRE IS NOT VERY CLEAR PUT A COVER OVER THE MEAT ON THE GRIDIRON IT'LL PREVENT IT BLACKENING OR BURNING IF THE ARTICLE IS THICK I ALWAYS DO SO AND IT IS AN ESPECIALLY GOOD PLAN WITH BIRDS OR CHICKENS WHICH ARE APT TO BE RAW AT THE JOINTS UNLESS THIS IS DONE INDEED WITH THE LATTER I THINK IT A GOOD WAY TO PUT THEM IN A HOT OVEN TEN MINUTES BEFORE THEY GO ON TO BROIL THEN HAVE A SPOONFUL OF MAITRE D'HOTEL BUTTER TO LAY ON THE BREAST OF EACH
nd add whites of eggs and salt as before. Into this batter I sometimes put a little chopped parsley, and the least bit of powdered thyme, or grated lemon-peel, or nutmeg; this is, however, only a matter of taste. BROILING is the simplest of all forms of cooking, and is essentially English. To broil well is very easy with a little attention. A brisk clear fire, not too high in the stove, is necessary to do it with ease; yet if, as must sometimes happen, to meet the necessities of other cooking, your fire is very large, carefully fix the gridiron on two bricks or in any convenient manner, to prevent the meat scorching, then have the gridiron _very hot_ before putting your meat upon it; turn it, if chop or steak, as soon as the gravy begins to start on the upper side; if allowed to remain without turning long, the gravy forms a pool on the top, which, when turned, falls into the fire and is lost; the action of the heat, if turned quickly, seals the pores and the gravy remains in the meat. BLESPOONFULS OF OIL MIX WITH COLD WATER AND ADD WHITES OF EGGS AND SALT AS BEFORE INTO THIS BATTER I SOMETIMES PUT A LITTLE CHOPPED PARSLEY AND THE LEAST BIT OF POWDERED THYME OR GRATED LEMON PEEL OR NUTMEG THIS IS HOWEVER ONLY A MATTER OF TASTE BROILING IS THE SIMPLEST OF ALL FORMS OF COOKING AND IS ESSENTIALLY ENGLISH TO BROIL WELL IS VERY EASY WITH LITTLE ATTENTION A BRISK CLEAR FIRE NOT TOO HIGH IN THE STOVE IS NECESSARY TO DO IT WITH EASE YET IF AS SOMETIMES HAPPEN TO MEET THE NECESSITIES OF OTHER COOKING YOUR FIRE IS VERY LARGE CAREFULLY FIX THE GRIDIRON ON TWO BRICKS OR IN ANY CONVENIENT MANNER TO PREVENT THE MEAT SCORCHING THEN HAVE THE GRIDIRON VERY HOT BEFORE PUTTING YOUR MEAT UPON IT TURN IT IF CHOP OR STEAK AS SOON AS THE GRAVY BEGINS TO START ON THE UPPER SIDE IF ALLOWED TO REMAIN WITHOUT TURNING LONG THE GRAVY FORMS A POOL ON THE TOP WHICH WHEN TURNED FALLS INTO THE FIRE AND IS LOST THE ACTION OF THE HEAT IF TURNED QUICKLY SEALS THE PORES AND THE GRAVY REMAINS IN THE MEAT
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