Broiling Mutton, Pork, Fowls, or Pigeons

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Keep mutton or pork steaks turning quick on the gridiron.
  2. Have your dish ready over a chafing-dish of hot coals.
  3. Carry mutton or pork steaks to table covered hot.
  4. When you broil fowls or pigeons, always take care your fire is clear.
  5. Never baste any thing on the gridiron, for it only makes it smoked and burnt.
Original Text
As to mutton or pork steaks, you must keep them turning quick on the gridiron, and have your dish ready over a chafing-dish of hot coals, and carry them to table covered hot. When you broil fowls or pigeons, always take care your fire is clear; and never baste any thing on the gridiron, for it only makes it smoked and burnt.
Notes
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