To Broil Tripe. — Dry the pieces of tripe on a towel,
brush them on both sides with melted butter✪ To Broil Tripe, to induce
rapid browning, lay on a wire broiler, place over the
fire, and turn two or three times, or until nicely browned
and perfectly heated all through. Baste with butter and
serve on a warm platter. Tripe should always be boiled
or stewed before it is broiled.
To Broil Liver. — Dust the slices of prepared liver
wdth flour, dip in melted butter✪ To Broil Liver, place in the broiler, and
broil and serve like beefsteak.
To Broil a Chicken. — Lay the prepared chicken on a
towel, flatten with a rolling-pin, put in a wire broiler,
place over the fire inside down, and let it remain in that
position until well seared, then turn the broiler over,
sear the skin side, and so turn and sear alternately until
thoroughly broiled. Lift to a warm platter, season, and
serve.
A small, young chicken✪ To Broil a Chicken — and no other should be
Breiling. 39
cooked in this manner — will broil over a brisk fire in
fi'om fifteen to twenty minutes ; but unless the fire is
bright and in good condition the chicken will be im-
perfectly cooked, and as a consequence will be stringy
and comparatively tasteless.
To Broil Prairie Chicken. — Both prairie chicken and
grouse can be broiled in the same manner as chicken.
To Broil a Quail. — Have ready some melted butter in
a heated platter. Dip the prepared quail in the butter✪ To Broil a Quail.
Drain and lay in the broiler over bright coals. Remove
occasionally and dip in, or baste with, the butter. As
soon as the bird is an even brown all over, take it from
the broiler, add a sprinkle of salt and pepper to the but-
ter left from basting, and pour the mixture over the bird.
This makes a dainty dish for an invalid.
If a number of quails are to be broiled, plunge them
for half a minute into fat or oil at frying temperature,
drain, place in a broiler, and broil over a bright fire.
The quail is such a dry-meated bird that none of its
juices should be lost in cooking ; and as this hot oil
bath shuts them in very effectually it is quite a desirable
accessory in broiling quail.
To Broil a Fish. — Place the prepared fish✪ To Broil a Fish in a wire
broiler, put it over a brisk fire, skin side up, and when
the inside is well seared turn the broiler over and sear
the skin side. After both sides have been seared, con-
tinue turning the broiler as frequently as necessary,
thus searing the two sides alternately, until the fish is
thoroughly cooked.
To Broil Oysters.— Roll the oysters in fine bread
crumbs, dip in melted butter✪ To Broil Oysters, lay in a wire broiler, and
40 The Art of Cookery.
cook quickly over a brisk fire, turning the broiler as
often as necessary.
To Broil Ham. — Cut the slices of ham rather thin✪ To Broil Ham,
place them in a wire broiler, and broil over a quick fire,
turning frequently, till both sides are nicely browned.
To Broil Tomatoes. — Select tomatoes not over ripe,
wash, wipe, and slice in thick slices. Season with salt,
sugar, and pepper, roll in fine bread crumbs, or in flour,
dip in melted butter✪ To Broil Tomatoes, and broil in a wire broiler over a
clear fire.
Page 13 · 9 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Broil Tripe. — Dry the pieces of tripe on a towel, brush them on both sides with melted butter, to induce rapid browning, lay on a wire broiler, place over the fire, and turn two or three times, or until nicely browned and perfectly heated all through. Baste with butter and serve on a warm platter. Tripe should always be boiled or stewed before it is broiled.
To Broil Liver. — Dust the slices of prepared liver with flour, dip in melted butter, place in the broiler, and broil and serve like beefsteak.
To Broil a Chicken. — Lay the prepared chicken on a towel, flatten with a rolling-pin, put in a wire broiler, place over the fire inside down, and let it remain in that position until well seared, then turn the broiler over, sear the skin side, and so turn and sear alternately until thoroughly broiled. Lift to a warm platter, season, and serve.
A small, young chicken — and no other should be
Broiling. 39
cooked in this manner — will broil over a brisk fire in from fifteen to twenty minutes ; but unless the fire is bright and in good condition the chicken will be imperfectly cooked, and as a consequence will be stringy and comparatively tasteless.
To Broil Prairie Chicken. — Both prairie chicken and grouse can be broiled in the same manner as chicken.
To Broil a Quail. — Have ready some melted butter in a heated platter. Dip the prepared quail in the butter. Drain and lay in the broiler over bright coals. Remove occasionally and dip in, or baste with, the butter. As soon as the bird is an even brown all over, take it from the broiler, add a sprinkle of salt and pepper to the butter left from basting, and pour the mixture over the bird. This makes a dainty dish for an invalid.
If a number of quails are to be broiled, plunge them for half a minute into fat or oil at frying temperature, drain, place in a broiler, and broil over a bright fire. The quail is such a dry-meated bird that none of its juices should be lost in cooking ; and as this hot oil bath shuts them in very effectually it is quite a desirable accessory in broiling quail.
To Broil a Fish. — Place the prepared fish in a wire broiler, put it over a brisk fire, skin side up, and when the inside is well seared turn the broiler over and sear the skin side. After both sides have been seared, continue turning the broiler as frequently as necessary, thus searing the two sides alternately, until the fish is thoroughly cooked.
To Broil Oysters.— Roll the oysters in fine bread crumbs, dip in melted butter, lay in a wire broiler, and
40 The Art of Cookery.
cook quickly over a brisk fire, turning the broiler as often as necessary.
To Broil Ham. — Cut the slices of ham rather thin, place them in a wire broiler, and broil over a quick fire, turning frequently, till both sides are nicely browned.
To Broil Tomatoes. — Select tomatoes not over ripe, wash, wipe, and slice in thick slices. Season with salt, sugar, and pepper, roll in fine bread crumbs, or in flour, dip in melted butter, and broil in a wire broiler over a clear fire.
Records on this page
To Broil TripeTo Broil LiverTo Broil LiverTo Broil a ChickenTo Broil a QuailTo Broil a FishTo Broil OystersTo Broil HamTo Broil Tomatoes