Sautéing
Sautéing is cooking food in a frying pan in a small amount of fat. Food is less digestible cooked in this way than fried food.
Broiling
Broiling is cooking the food on a greased broiler before hot coals or the gas flame. The broiler should be held very near the flame at first to sear the surface of the food, and should be turned every ten seconds for the first minute of cooking, and afterwards occasionally.
Pan Broiling
Pan broiling is cooking the food in a hissing-hot frying pan without fat. It is employed where it is impossible to broil, and may be better accomplished where two frying pans are used, and the food turned from one to the other every ten seconds for the first minute and afterwards occasionally, as in broiling.
JUST HOW
How to Crumb, Egg and Crumb
For crumbing, dried bread crumbs which have been pounded or rolled until fine and then sifted are best. The bread may be broken in pieces and dried in the oven or merely allowed to stand in the open air until dried.