96 BROILING. 



closet. The outside is cleansed with a paste made of rotten- 

 stone and oil, applied with a flannel rag, washed off with a 

 suds made of white soap, then wiped dry, and polished with 

 whiting, applied with wash-leather or soft- linen. 



BROCCOLI. This vegetable is cooked much in the 

 same way as cauliflower. See Cauliflower. 



BROILING. The fire should be burned down into 

 clear coals, free from smoke, when the delicate task of broil- 

 ing is undertaken. Before the gridiron goes over, sprinkle 

 a little salt on the coals. Beef-steaks are generally cut 

 three quarters of an inch thick. In broiling it is necessary 

 to keep turning the steak that the juices may remain in. 

 Steak-tongs are convenient for turning ; where a fork is 

 used, it should be placed in the fatty portions to turn the 

 meat. Remove the meat when the fat catches till the blaze 

 is out. 



The gridiron, %both on the upper and lower side, should 

 be kept scrupulously clean. Before a steak is put on, the 

 gridiron should be heated for about five minutes, or till 

 quite hot, and rubbed with beef-suet for meat, and with 

 chalk when fish is to be broiled. It is well to have one 

 gridiron for meat and poultry, and another for fish. Double 

 gridirons are kept closed till the steak is done. A beef- 

 steak three quarters of an inch thick takes from twelve to 

 fifteen minutes to cook. Sprinkle a little pepper and salt 

 over as you put it down. When done, have the dish hot 

 you put it into, but not so hot as to dry the gravy. Put 

 bits of butter into the dish. The best of beef-steak requires 

 no catchup. 



Kidneys when broiled should be skewered, to prevent their 

 turning with heat, as must also chickens and pigeons, and 

 be taken off occasionally and rubbed with butter tied in 



