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To broil Steaks, boil a hum, Sfc.
red wine, a quartered' a pound of sugar, and set over a
slow fire to simmer for a quarter of an hour. You may do
half the quantity, and put it in a sauce-boat or bason.
To Broil Steakes. First have a very clear brisk fire ;
let your gridiron be very clean ; put it on the fire; take
a chafing-dish, with a few hot coals out of the fire. Put
the dish on it which is to lay your steaks on ; then take
fine rump-steaks half an inch thick, put a little pepper
and salt on them, lay them on the gridiron, and (if you
like it) take a shalot or two, or a good onion, and cut
it fine; put it in a dish. Do not turn your steak till the
one side is done ; then when you turn the other side
there will soon be a fine gravy lie on the top of the steak,
which you must be careful not to lose. AVhen the steaks
are enough, take them carefully off into your dish, that
none of the gravy be lost: have ready a hot dish and
cover, and carry them hot to table.
Directions concerning the Sauce for Steaks. If you have
pickles or horse-radish with steaks, never garnish your
dish, because the garnish will be dry and the steaks cold ;
lay those things on little plates, and carry to table. The
great nicety is to have them hot and full of gravy.
General Directions concerning Broiling. As to mutton
and pork steaks you must keep them turning quick on the
gridiron, and have your dish ready over a chafing-dish of
hot coals, and carry them to table covered hot. When
you broil fowls or pigeons, always take care your fire
is clear ; and never baste any thing on the gridiron, for
it only makes it smoked and burnt.
General Directions concerning Boiling. As to all sorts
of boiled meats, allow a quarter of an hour to every
pound: be sure the pot is very clean, and skim it well,
for every thing will have a scum rise ; and if it boils
down it makes the meat black All sorts of fresh meat
yon are to put in when the water boils, but salt meat
â– when the water is cold.
To Boil a Ham. When you boil a ham put it in the
copper whilst the water is cold ; wlien it boils, be careful
it boib slowly. A ham of twenty pounds takes four hours
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