Cassell's dictionary of cookery

I Brocoli, To Pickle. — Choose the finest, whitest, and closest vegetables before they arc ! quite ripe. Pare off all green leaves and the i outsides of the stalks. Parboil them in well- ; salted water. When drained and dry, pull of I the branches in convenient-sized pieces, and put I them into a jar of pickle prepared as for onions. j Time to parboil, four or five minutes. Probable I cost, from 2d. to 6d. i Broil, To. — In broiling, the first considera- I tion is the gridiron. This should be kept most I scrupulously bright and clean. It should never \ be put away dirtj', but be polished and rubbed i dry every time it is used, and carefully freed from ; grease, &c., between the bars, as well as on the , top of them. It should be placed over the fire ! for four or five minutes if to be heated through j before being used, but not made so hot that it ' will burn the meat ; and after that it should be well rubbed with mutton suet if meat is to be cooked, and with chalk for fish ; and it is important that a separate gridiron should be kept for those two. The gridiron should be placed a little above the fire, and held in a slanting direction, so that the fat which flows from it BKO (82) BUG may not drop upon the cinders, and so cause a smoke oi' flame. If these should arise, the gridiron may be lifted, away for a moment till they have subsided. The fire must be clear, bright, and tolerably strong, made of cinders mixed with a little coke or charcoal. A half burnt-out fire is the best. A little salt thrown over it will help to make the fire clear. Sprinkle a little pepper over the meat before it is put upon the bars, but no salt. Turn it frequently with a pair of steak tongs. If these are not at hand, and it is necessary to use a fork, put it into the fat part of the meat, never into the lean, or the juice will escape. If, before turning the meat, a little gravy has settled upon it, drop it carefully on the dish upon which the meat is to be served. Chops and steaks of beef and mutton are generally preferred rather underdone ; but lamb and pork chops must be well cooked. Sprinkle a little salt upon the dish before placing the meat upon it, and mix with it, if liked, a little ketchup ; but, generally speaking, the juice which runs from the meat is the only gravy required. Birds which are cut in halves before broiling should be laid with the inside first to the fire. Cutlets which have been egged and breaded should be dipped in clarified butter before being laid upon the gridiron. Fish should be wrapped in well-buttered paper before being broiled, or, if this is not done, it should be washed in vinegar, well dried, and dredged with flour. Broiling is by no means difficult if care and attention be given to it. It should always be done the last thing, as the meat should be taken quickly from the fire to the table, and the dishes and plates used should be made as hot as possible. With these — a clean gridiron, a clear fire, good material, and close watchfulness, and the exercise of a little judgment in taking the meat up at the right moment — small dainty pieces of meat and fish may be cooked by broiling in a manner superior to that which can be obtained by any other process of cookery. BroS6 Boef {see Beef, Brose). Broth, Strengthening,— Put into a