[BROILING AND ROASTING]
Broiling and roasting are the same form of cooking, the former term being applied to thinner and the latter to thicker foodstuffs. They consist of cooking at very high temperatures, obtained only by exposure to the direct flame.
It must be done in the broiler, which should be lighted ten minutes before cooking commences.
Always leave broiler door open and put a little cold water in the bottom of the broiler pan to prevent the food from burning. Place the food to be cooked on the cold rack in the broiling pan.
[STEAKS AND CHOPS] [!-- Page: 3a --]
Place the meat about two inches from the fire until well seared. Turn over and sear other side in the same way, thus preventing the escape of the juice. Then lower the pan and turn down the gas until the meat is done to taste. For steak allow about 10 minutes if one inch thick, 15 minutes if one and one-half inches thick. For chops allow 8 minutes. Cooking may be done faster, but proper tenderness of meats can only be had at the slower rates.
[FISH]
Place fish on the rack, skin side down, and do not turn. Place rack in lower part of oven. Baste liberally and turn down gas when the fish begins to brown. Allow 20 to 30 minutes.
[OTHER FOODS]
Chicken, bacon, liver, ham, tripe, and vegetables, such as tomatoes, peppers, Spanish onions, can also be broiled to perfection in a manner similar to above.