In northern countries game roasts are always accompanied either by slightly sugared stewed apples, or by cherry or apricot jam.
[257—GRILLS]
Those culinary preparations effected by means of grilling belong to the order called cooking by concentration. And, indeed, in almost all cases, the great object of these operations, I might even say the greatest object, is the concentration, in the centre, of the juices and essences which represent, most essentially, the nutritive principles of the products cooked.
A grill, which is, in short, but a roast on an open fire, stands, in my opinion, as the remote starting-point, the very genesis of our art.
It was the primæval notion of our forefathers’ infantile brains; it was progress born of an instinctive desire to eat with greater pleasure; and it was the first culinary method ever employed.
A little later, and following naturally, as it were, upon this first attempt, the spit was born of the grill; gradually, intelligence supplanted rude instinct; reason began to deduce effects from supposed causes; and thus cooking was launched forth [120] ]upon that highroad along which it has not yet ceased steadily to advance.
Fuel for Grills.—That mostly used, and certainly the best for the purpose, is live coal or small pieces of charcoal. Whatever fuel be used, however, it is essential that it produce no smoke, even though the grill fire be ventilated by powerful blowers which draw the smoke off. More especially is this necessary, though I admit the contingency is rare, when artificial ventilation has to be effected owing to the fire’s burning in the open without the usual help of systematic draughts; for if smoke occasioned by foreign substances or by the falling of the fat itself on to the glowing embers were not immediately carried away, either artificially or by a convenient draught, the grills would most surely acquire a very disagreeable taste therefrom.
The Bed of Charcoal.—The arrangement of the bed of charcoal under the grill is of some importance, and it must not only be regulated according to the size and kind of the products to be grilled, but also in such wise as to allow of the production of more or less heat under given circumstances.
The bed should therefore be set in equal layers in the centre, but varying in thickness according as to whether the fire has to be more or less fierce; it should also be slightly raised on those sides which are in contact with the air, in order that the whole burning surface may radiate equal degrees of heat.
The grill must always be placed over the glowing fuel in advance, and it should be very hot when the objects to be grilled are placed upon it, otherwise they would stick to the bars, and would probably be spoiled when turned.