BROILING is a convenient and expeditious mode of cooking small pieces of meat, by laying them on a gridiron over a bright fire, or even on the coals themselves. This is perhaps the most primitive mode of preparing meat for eating, as may be sup posed from the great ease and simplicity with which the operation is managed. B. is, in fact, a quicker sort of roasting. The albumen of the outside being scaled up at once, the meat is rendered extremely nutritious, and therefore this process is much to be rec ommended. But to broil meat so as to preserve its odor, juice, and fat, requires care. The meat should be prepared for the gridiron by being beaten slightly with the rolling-pin, trimmed of superfluous fat and skin, and cut so as to look well on the dish. tire should be perfectly clear, and of a red-hot surface to answer to the size of the gridiron, that all parts of the meat may be equally cooked. Just before setting the grid iron over, some salt should be sprinkled on the tire to prevent the flare. The gridiron should be perfectly clean and smooth, being always rubbed when it is put away; and, before using, it should be warmed, greased with suet, and rubbed again with paper.
When it is placed on the fire, the back should be higher than the front. The meat should never be touched with a fork, hut turned rapialv with the broiling tongs; and when sufficiently done, should be served immediately on a very hot dish, being seasoned according to taste, In large ranges there should be a broiling stove, and an apparatus for B. suited to it; by this the heat of the fire can be easily regulated. But for all ordi nary purposes, a, tire of charcoal, or of common coal, .and a grooved gridiron, to preserve the gravy, is all that is necessary. Sometimes a gridiron is used to hang before the fire, when a dinner is being dressed and the top of the fire occupied; this is convenient, but it is an inferior way of cooking, the meat being roasted rather than broiled. There is a gridiron sold in the streets which is very well adapted to small low fires, as it is easily put in between the bars.