[81-*] If this unfortunately happens, be not alarmed, but immediately wet a basket of ashes and throw them down the chimney, and wet a blanket and hold it close all round the fireplace; as soon as the current of air is stopped, the fire will be extinguished; with a CHARCOAL STOVE there is no danger, as the diameter of the pan exceeds that of the fire.
CHAPTER IV.
BROILING.
“And as now there is nought on the fire that is spoiling,
We’ll give you just two or three hints upon broiling;
How oft you must turn a beefsteak, and how seldom
A good mutton chop, for to have ’em both well done;
And for skill in such cookery your credit ’t will fetch up,
If your broils are well-seasoned with good mushroom catchup.”
Cleanliness is extremely essential in this mode of cookery.
Keep your gridiron quite clean between the bars, and bright on the top: when it is hot, wipe it well with a linen cloth: just before you use it, rub the bars with clean mutton-suet, to prevent the meat from being marked by the gridiron.
Take care to prepare your fire in time, so that it may burn quite clear: a brisk and clear fire is indispensable, or you cannot give your meat that browning which constitutes the perfection of this mode of cookery, and gives a relish to food it cannot receive any other way.
The chops or slices should be from half to three-quarters of an inch in thickness; if thicker, they will be done too much on the outside before the inside is done enough.
Be diligently attentive to watch the moment that any thing is done: never hasten any thing that is broiling, lest you make smoke and spoil it.
Let the bars of the gridiron be all hot through, but yet not burning hot upon the surface: this is the perfect and fine condition of the gridiron.