Broiling (meaning " to burn" ) is cooking directly over
the hot coals. The degree of heat is so intense that the
articles to be cooked would be very quickly burned, were
they allowed to remain for any length of time over the fire.
The secret of nice broiling is frequent turning. The fire
should be bright red, and nearly to the top of the fire-box,
so that the broiler may almost touch the fire. There
should be no flame, as the flame from coal is due to the
combustion of tany vapors, and will cause a deposit of
coal tar on the meat, giving it a smoky, nauseating flavor.
When the fat✪ Clarified Fat from the chop or steak drips on the coals
and blazes, it deposits a film of mutton or beef fat all
over the meat, which has a very different flavor from that
of the coal flame. When the steak has much fat, remove
22
The Boston Cook Book.
part of it. A little fat will improve the flavor, baste
the meat, and keep it from becoming too dry. The
oven damper should always be opened while broiling,
that the smoke of the dripping fat may be carried into the
chimney.
There is nothing better for broiling than a double wire
broiler. It is well to have several sizes. Grease it well
with a bit of the fat from the meat, or with salt-pork rind.
Place the thickest part of whatever is to be broiled next
the middle of the broiler. Do not salt the meat, as salt
draws out the juice. Have the platter heating✪ Broiled Meat, and every-
thing else ready, that you may not leave the broihng for
an instant. Hold the broiler firmlj^, with a coarse towel
wrapped around 3^our hand to protect it from the heat.
Place it as near the fire as possible, to sear the outside
instantly ; count ten, then sear the other side. The heat
hardens the outside, and starts the flow of the juices.
They cannot escape through the hardened outer surface ;
but if the meat were cooked wholly on one side before
turning, they would soon come to the top, and then, in
turning the meat, the juices would drip into the fire. But
if the meat be turned before the juices reach the top, the
other surface is hardened, and they cannot escape, but flow
to the centre, and are there retained. As the juices are
converted into steam by the heat, they swell and give the
meat a puffy appearance. If the broiling be carried on
too long, these juices gradually ooze between the fibres
to the surface, and are evaporated ; and the meat becomes
dry, leather}^, and indigestible.
Meat should be broiled only long enough to loosen all
the fibres, and start the flow of the juices. The meat will
spring up instantly when pressed with the knife ; and when
it ceases to do this, the juices have begun to evaporate,
and the meat shrinks. A little experience will enable one
to decide just when to remove the meat. Do not cut into
it, as this lets out the juices. It should be pink and juicy,
not raw and purple, nor brown and dry. Turn over as
often as you can count ten, and cook four minutes, if
The Boston Cook Book.
23
one inch thick ; six, if one incli and a half thick. The
smaller and thinner the article, the hotter should be the
fire ; the larger the article, the more temperate the fire, or
the greater the distance from the fire.
Fish should be floured to keep the skin from sticking.
A large baking-pan to keep in the heat should be held
over anything "which is very thick and requires to be cooked
a long time.
Page 17 · 3 recipe records on this page
Presented as published in 1884. 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
Broiling (meaning " to burn" ) is cooking directly over the hot coals. The degree of heat is so intense that the articles to be cooked would be very quickly burned, were they allowed to remain for any length of time over the fire. The secret of nice broiling is frequent turning. The fire should be bright red, and nearly to the top of the fire-box, so that the broiler may almost touch the fire. There should be no flame, as the flame from coal is due to the combustion of tany vapors, and will cause a deposit of coal tar on the meat, giving it a smoky, nauseating flavor. When the fat from the chop or steak drips on the coals and blazes, it deposits a film of mutton or beef fat all over the meat, which has a very different flavor from that of the coal flame. When the steak has much fat, remove
The Boston Cook Book.
part of it. A little fat will improve the flavor, baste the meat, and keep it from becoming too dry. The oven damper should always be opened while broiling, that the smoke of the dripping fat may be carried into the chimney.
There is nothing better for broiling than a double wire broiler. It is well to have several sizes. Grease it well with a bit of the fat from the meat, or with salt-pork rind. Place the thickest part of whatever is to be broiled next the middle of the broiler. Do not salt the meat, as salt draws out the juice. Have the platter heating, and everything else ready, that you may not leave the broiling for an instant. Hold the broiler firmlj^, with a coarse towel wrapped around your hand to protect it from the heat. Place it as near the fire as possible, to sear the outside instantly ; count ten, then sear the other side. The heat hardens the outside, and starts the flow of the juices. They cannot escape through the hardened outer surface ; but if the meat were cooked wholly on one side before turning, they would soon come to the top, and then, in turning the meat, the juices would drip into the fire. But if the meat be turned before the juices reach the top, the other surface is hardened, and they cannot escape, but flow to the centre, and are there retained. As the juices are converted into steam by the heat, they swell and give the meat a puffy appearance. If the broiling be carried on too long, these juices gradually ooze between the fibres to the surface, and are evaporated ; and the meat becomes dry, leathery, and indigestible.
Meat should be broiled only long enough to loosen all the fibres, and start the flow of the juices. The meat will spring up instantly when pressed with the knife ; and when it ceases to do this, the juices have begun to evaporate, and the meat shrinks. A little experience will enable one to decide just when to remove the meat. Do not cut into it, as this lets out the juices. It should be pink and juicy, not raw and purple, nor brown and dry. Turn over as often as you can count ten, and cook four minutes, if
The Boston Cook Book.
one inch thick ; six, if one incli and a half thick. The smaller and thinner the article, the hotter should be the fire ; the larger the article, the more temperate the fire, or the greater the distance from the fire.
Fish should be floured to keep the skin from sticking. A large baking-pan to keep in the heat should be held over anything "which is very thick and requires to be cooked a long time.
Records on this page
Clarified FatBroiled MeatPan-Broiled Meat