Cut the ham into thin slices, and broil it very quickly over a hot fire, then put on butter and a little pepper.
Broiled Veal Cutlets.
Cut the veal into slices a quarter of an inch thick, lay them on the gridiron with an equal number of slices of salt pork beside them. When cooked, put the veal on to the dish, butter, salt, and pepper it well, and lay the salt pork on the top of it. Veal needs to broil a good while, till it looks done when cut open.
Broiled Mutton Chops.
These must be broiled over a quick fire and not cooked so much as veal.
Broiled Pork Steaks.
These must be cut rather thin, broiled quick, and very thoroughly.
Beef Steaks.
Those from the sirloin are best, those from the shoulder clod and round are not so good, but cheaper. Meat, if tough, is made more tender by pounding, if it is done very thoroughly, so as to break the fibres. Cut the steaks from half an inch to an inch thick. Broil on hot coals, and the quicker it is done the better. Ten or twelve minutes is enough time. Turn it four or five times, and when done put on butter, salt, and if you like pepper, and on both sides. Do not let your butter be turned to oil before putting it on. It is best to have beef tongs to turn beef, as pricking it lets out the juices. Often turning prevents the surface from hardening and cooks it more equally.