parts of meat, which are rendered tender without loss of their juices.
The usual plan is to make a gravy flavored and colored to suit the
stew, and after the ingredients are well blended and cooked to lay
the meat in the boiling liquid. After about two minutes boiling,
the temperature is reduced to simmering, about 160° F., a lower
temperature than that required for a large joint of "boiled" meat. The
time depends greatly on the quality of the meat, but none will stew
satisfactorily in less than from one and a half to two hours, and the
longer allowance is to be preferred.


Broiling

Broiling, sometimes called grilling, is cooking by the direct action
of fire brought almost into contact with the meat. The outer surface
is burned or seared, the albumen hardened and the juices, which have
a tendency to escape on the side turned from the heat, are retained
in the meat by frequent turning. The fire for broiling must be very
clear, intensely hot and high in the grate. The utensil required for
broiling is a gridiron, the bars of which are greased and heated to
prevent sticking and subsequent tearing of the meat. The gridiron is
laid quite close over the heat, so that the lower surface is dried and
hardened at once.

The meat must be turned at very short intervals before the juices have
been driven from the heat to the opposite surface. If once allowed to
reach the surface, they will be thrown off in turning and lost, the
meat being correspondingly impoverished. By constant turning the
juices are kept moving backwards and forwards, and the meat remains
moist and full of flavor. Each side should be exposed to the fire