"We are quite ready," replied the children.
"Then, Mary, as you have done so much in preparing for us, you begin. Put the steak on the hot greased gridiron—never mind the flare which comes almost at once; it will not hurt us at this stage. If later it gets unmanageable we will sprinkle a little salt on the fire, and that will keep it down.
"May I turn it, mother?" said Margaret.
"Yes, dear. Stop, stop, though; what are you about, child? Surely you are not going to put a fork into the lean part of the steak."
"I was, though, mother. How shall I take hold of it if I do not?"
"With the steak-tongs. Or if they are not at hand, use a spoon and the flat side of a knife. But on no account stick a fork into the lean. We are taking ever so much care to keep the juices in, and if you stick a fork in you let them out most abundantly. It would not be so mischievous to stick the fork into the fat, but to stick it into the lean! Oh, Margaret!"
"I am very sorry, mother, I will never do it again."
"Never do it, dear, no matter how you are cooking the meat, that is, of course, unless you wish to get the goodness out; that will alter the state of the case altogether."
"Is it time to turn the steak again, mother?"
"Yes, dear. Turn it quickly, because by so doing you make both sides brown, and that keeps in the juice. It is very curious how people who are clever in Cookery differ about whether or not meat which is being broiled should be turned. I say most decidedly, turn it frequently. First make one side brown as quickly as you can, then the other, and after that turn it every two minutes."