The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-01-18
A LESSON IN BRoILING.
Mrs. Lincoln Teaches Bostonians How to
Cook Their Beefsteaks.

Cook Their Beefsteaks.
Report in Boston Herald
The real significance of the word broi1ine is TO
burn; but If we accepted that quite literally the
result of the process would be anything but
pleasant. Nobody likes touch of scorch on
tneir food In cooking the term broiling is used
10 describe the process of cooking food directly
over the hot cools. The degree of heat is so in
tense that the articles to be cooked would be
very quickly burned were thew allowed to re-
main any length of time the fire. The So
cret OF nice broiljng is frequent turning The
fire for broiling should be very red and nearly
to the top of the fire box, so that the broiler NAV
almost touch the fire. There should be no
flame, as the flame from coal is due to the com
bustion Of tarry vapors, and will cause deposit
of coal tar on the meat, giving it smoky,
nauseating flavor When the fat from the chop
or steak drips on the Goals and blazes, it depos-
It's film of mutton or beef fat all over the
meat, which has very different flavor from
that of the coal fame When the article to be-
brolled has much tat, remove part of it, but e
little fat will improve the flavor haste the meat,
and prevent its becoming too dry. One thing is
specially to be remembered in broing the oven
damper should always be open while cooking
in this manner, so that the smoke of the drip
ping fat may be- carried into the chimney, and
not about the house. There is nothing better
for broiling than a double wire broiler.
1t is well to have several sizes. Grease
1T with bit of fat from the meat, or
with salt pork rind. Place the thickest part of
whatever is to be broiled next to the middle of
the broiler. Never salt the meat as salt draws
out the juice, and the charm of broiled meats is
in having all the juices retained. Have the
platter heating, and everything else ready, that
you may not leave the broiling for an instant
This is a task that you must give your whole
mind to; its success depends on the care you
give it; it does not like divided attention, and
will quickly enough signify that it does not.
Let everything else be ready to serve then broil
your meat, and do not let the broiler out of your
hand, even for an instant until the meat is
done, and ready for the platter. Hold the
broiler firmly with coarse towel wrapped around
the hand to protect 1t from the heat. Place
is rs near the fire possible to scar the outside
instantly, count ten, then the other side.
The intense 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 in
turning 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 can
not escape, but flow to the center and are there
retained, as the juices are turned into steam by
the heat and give the meat puffy appearance
If the broiling be carried on too long, these
juices gradually ooze between the fbers to the
surface and are evaporated and the meat be-
comes dry and indigestible Meat should be
broiled only long enough to loosen lethe ibres
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 be-
gun to evaporate and the meat shrinks A little
experience will enable one to tell when the meat
is just done. Do not cut it to see, as that will
let out the juices. When it is done just ito
turn, the meat should be pink and juicy, not
raw and purple, nor brown and dry. Turn over,
as you have been directed, as often as you can
count ten, and cook five minutes, if one inch
thick, six if one inch and half thick The
smaller and thinner the article the hotter should
be the fire; the larger the article, the more tenn
perate the fire, or the greater distance from the
fire.