Britons, there is in every _carte_ at every French
restaurant, by the side of _a la Marengo_, and _a la Mayonnaise,--bifteck
d'Angleterre_. In order to succeed in a broil, the cook must have a
bright, clear fire; so that the surface of the meat may be quickly heated.
The result of this is the same as that obtained in roasting; namely, that
a crust, so to speak, is formed outside, and thus the juices of the meat
are retained. The appetite of an invalid, so difficult to minister to, is
often pleased with a broiled dish, as the flavour and sapidity of the meat
are so well preserved.

570. THE UTENSILS USED FOR BROILING need but little description. The
common gridiron, for which see engraving at No. 68, is the same as it
has been for ages past, although some little variety has been introduced
into its manufacture, by the addition of grooves to the bars, by means
of which the liquid fat is carried into a small trough. One point it is
well to bear in mind, viz., that the gridiron should be kept in a
direction slanting towards the cook, so that as little fat as possible
may fall into the fire. It has been observed, that broiling is the most
difficult manual office the general cook has to perform, and one that
requires the most unremitting attention; for she may turn her back upon
the stewpan or the spit, but the gridiron can never be left with
impunity. The revolving gridiron, shown in the engraving, possesses some
advantages of convenience, which will be at once apparent.

FRYING.

[Illustration: SAUTE PAN.]

571. THIS VERY FAVOURITE MODE OF COOKING may be accurately described as
boiling in fat or oil. Substances dressed in this way are generally well
received, for they introduce an agreeable variety, possessing, as they
do, a peculiar flavour. By means of frying, cooks can soon satisfy many
requisitions made on them, it being a very expeditious mode of preparing
dishes for the table, and one which can be employed when the fire is not
sufficiently large for the purposes of roasting and boiling. The great
point to be borne in mind in frying, is that the liquid must be hot
enough to act instantaneously, as all the merit of this culinary
operation lies in the invasion of the boiling liquid, which carbonizes
or burns, at the very instant of the immersion of the body placed in it.
It may be ascertained if the fat is heated to the proper degree, by
cutting a piece of bread and dipping it in the frying-pan for five or
six seco