Grilling: Cooking meat over a hot fire on a grill made for the purpose.
Broiling: A very hot fire is necessary for this mode of cooking meat. Only the choicest, tenderest, and most delicate cuts are suitable for cooking by this method. The strong heat instantly coagulates the albumen by searing it, thus retaining all its juices and flavor. That this method may be successful it is very necessary that the meat be turned every few minutes. This also insures it being cooked evenly.
Pan Broiling: This is another method of cooking the fine cuts of meat when it is not possible to broil them. Broiled meat is more healthful and also less wasteful than any other form of cooked meat.
TO PAN BROIL
Heat an iron frying pan red hot, then place in it the meat. Turn it constantly.
TIME FOR ROASTING MEAT IN GAS BROILER
Beef, eighteen minutes to the pound.
Lamb and mutton, twenty-one minutes to the pound.
Veal, twenty-five minutes to the pound.
Chicken or duck, eighteen minutes to the pound without filling and twenty-five minutes to the pound with filling.