To Broil in a Frying-pan.
It sometimes happens that one has no means of broiling over coals or under heat. The next best thing is broiling in a pan. For example, have a steak cut about an inch thick. After making a frying-pan very hot, sprinkle in some fine salt, and lay the steak in the pan. Cook for two minutes; then lift the steak up and sprinkle the pan with salt. Turn the steak and cook for two minutes. Cook the piece of meat ten minutes in all, turning every two minutes. Put the meat on a hot dish, and season with salt and butter.
Broiled Chops with Bacon.
Bacon that is to be broiled should be boneless and fat, and the slices should be about as thin as the blade of a knife. The bars of the broiler should be very close, what is called an oyster broiler being best.
Place the slices of bacon in the broiler and over a clean fire, having all the draughts open. Cook the meat for about four minutes, turning constantly. The fat will blaze up continually, but will not hurt the bacon if that be turned all the while. Put the cooked bacon on a hot plate, and keep warm until the chops are cooked.
If the chops be cut an inch thick, cook them for nine minutes, turning almost continually. Season with salt and pepper, and place on a hot dish. Lay a slice of bacon on each chop, and arrange the remainder around the dish. Serve hot and on hot plates.
Beefsteak and Onions.
Steak for broiling.
1 pint of sliced onions.
1 level teaspoonful of salt.