ith lard or
butter, otherwise the meat will retain the impression of the bars. The
bars of the gridiron should be concave, and terminate in a trough, to
catch the juices, or they will drop in the fire and smoke the meat. A
good fire of hot coals is necessary to have the meat broil as quick as
possible without burning. The gridiron should be put on the fire, and
well heated before the meat is laid on it. The dish should be very hot
on which broiled meat is put, and it should not be seasoned till taken
up. If you wish to fry meat, cut a small piece of pork into slices, and
fry them a light brown, then take them up and put in your meat, which
should be perfectly dry. When the meat is sufficiently fried, take it
up, remove the frying pan from the fire to cool; when so, turn in a
little cold water for the gravy, put it on the fire--when it boils, stir
in a little mixed flour and water, let it boil, then turn it over the
meat. If not rich enough, add butter and catsup if you like.

2. _Roast Beef._

The tender loin and first and second cuts off the rack are the best
roasting pieces--the third and fourth cuts are good. When the meat is
put to the fire, a little salt should be sprinkled on it, and the bony
side turned towards the fire first. When the bones get well heated
through, turn the meat, and keep a brisk fire--baste it frequently while
roasting. There should be a little water put into the dripping pan when
the meat is put down to roast. If it is a thick piece, allow fifteen
minutes to each pound to roast it in--if thin, less time will be
required.

3. _Beef Steak._

The tender loin is the best piece for broiling--a steak from the round
or shoulder clod is good and comes cheaper. If the beef is not very
tender, it should be laid on a board and pounded, before broiling or
frying it. Wash it in cold water, then lay it on a gridiron, place it on
a hot bed of coals, and broil it as quick as possible without burning
it. If broiled slow, it will not be good. It takes from fifteen to
twenty minutes to broil a steak. For seven or eight pounds of beef, cut
up about a quarter of a pound of butter. Heat the platter very hot that
the steak is to be put on, lay the butter on it, take up the steak, salt
and pepper it on both sides. Beef steak to be good, should be eaten as
soon as cooked. A few slices of salt pork broiled with the steak makes a
rich gravy with a very little butter. There should always be a trough
to catch the