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Simple Broiling Cooking Recipe

Below is the quick and easy cooking recipe for Broiling.

Cleanliness is extremely necessary in this mode of cookery. And for this purpose the gridiron, which is too frequently neglected, ought to be carefully attended to, keeping it perfectly clean between the bars, and bright on the top. When hot, wipe it well with a linen cloth. And before using it, rub the bars with mutton suet, to prevent the meat being marked by the gridiron. The bars should be made with a small gutter in them to carry off the gravy into a trough in front, to prevent the fat from dropping into the fire and making a smoke, which will spoil the flavour of the meat. Upright gridirons are therefore the best, as they can be set before the fire, without fear of smoke, and the gravy is preserve the Broilingd in the trough under them. A brisk and clear fire is also indispensable, that the bars of the gridiron may all be hot through before any thing be laid upon them, yet not so as to burn the meat, but to give it that colour and flavour which constitute the perfection of this mode of cooking. Never hasten any thing that is broiling, lest it be smoked and spoiled. But the moment it is done, send it up as hot as possible.


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