ces and flavour of the meat run into the
fire. Broiling is a simple kind of cookery, and one well suited to
invalids and persons of delicate appetites. There is no other way in
which small quantities of meat can be so well and so quickly cooked.
Broiling cannot be well done in front of an open fire, because one
side of the meat is exposed to a current of cold air. A pair of tongs
should be used instead of a fork for turning all broiled meat and
fish.

_Roasting._--Two conditions are necessary for good roasting--a clear
bright fire and frequent basting. Next to boiling or stewing it is the
most economical method of cooking. The meat at first should be placed
close to a brisk fire for five minutes to coagulate the albumen. It
should then be drawn back a short distance and roasted slowly. If a
meat screen be used, it should be placed before the fire to be
moderately heated before the meat is put to roast. The centre of
gravity of the fire should be a little above the centre of gravity of
the joint. No kitchen can be complete without an open range, for it is
almost impossible to have a properly roasted joint in closed
kitcheners. The heat radiated from a good open fire quickly coagulates
the albumen on the surface, and thus to a large extent prevents that
which is fluid in the interior from solidifying. The connective tissue
which unites the fibres is gradually converted into gelatin, and
rendered easily soluble. The fibrin and albumen appear to undergo a
higher oxidation and are more readily dissolved. The fat cells are
gradually broken, and the liquid fat unites to a small extent with the
chloride of sodium and the tribasic phosphate of sodium contained in
the serum of the blood. It is easily seen that roasting by coagulating
the external albumen keeps together the most valuable parts of the
meat, till they have gradually and slowly undergone the desired
change. This surface coagulation is not sufficient to prevent the free
access of the oxygen of the surrounding air. The empyreumatic oils
generated on the surface are neither wholesome nor agreeable, and
these are perhaps better removed by roasting than any other method
except broiling. The chief object is to retain as much as possible all
the sapid juicy properties of the meat, so that at the first cut the
gravy flows out of a rich reddish colour, and this can only be
accomplished by a quick coagulat