BROILING. Cleanliness is extremely necessary in this mode of cookery;
and for this purpose the gridiron, which is too frequently neglected,
ought to be carefully attended to, keeping it perfectly clean between
the bars, and bright on the top. When hot, wipe it well with a linen
cloth; and before using it, rub the bars with mutton suet, to prevent
the meat being marked by the gridiron. The bars should be made with a
small gutter in them to carry off the gravy into a trough in front, to
prevent the fat from dropping into the fire and making a smoke, which
will spoil the flavour of the meat. Upright gridirons are therefore the
best, as they can be set before the fire, without fear of smoke, and the
gravy is preserved in the trough under them. A brisk and clear fire is
also indispensable, that the bars of the gridiron may all be hot through
before any thing be laid upon them, yet not so as to burn the meat, but
to give it that colour and flavour which constitute the perfection of
this mode of cooking. Never hasten any thing that is broiling, lest it
be smoked and spoiled; but the moment it is done, send it up as hot as
possible.

BROILED COD. Cut the fish in thick slices, dry and flour it well; rub
the gridiron with chalk, set it on a clear fire, and lay on the slices
of cod. Keep them high from the fire, turn them often, till they are
quite done, and of a fine brown. Take them up carefully without
breaking, and serve with lobster or shrimp sauce.

BROILED EELS. Skin and clean a large eel, cut it in pieces and broil it
slowly over a good fire. Dust it well with dried parsley, and serve it
up with melted butter.

BROILED FOWL. Cut a large fowl into four quarters, put them on a
bird-spit, and tie that on another spit, and half roast. Or half roast
the whole fowl, and finish it on the gridiron, which will make it less
dry than if wholly broiled. Another way is to split the fowl down the
back, pepper, salt, and broil it, and serve with mushroom sauce.

BROILED HERRINGS. Flour them first, broil them of a good colour, and
serve with plain butter for sauce.

BROILED PIGEONS. After cleaning, split the backs, pepper and salt them,
and broil them very nicely. Pour over them either stewed or pickled
mushrooms in melted butter, and serve them up as hot as possible.

BROILED SALMON. Cut slices an inch thick, and season with pepper and
salt. Lay each slice in half a sheet of white paper, well buttered;
twist the end