about three times, and it is not desirable to use meat less than one
inch or more than one and a half to two inches thick for the purpose.

The thinner pieces should have even greater heat applied than the
thick ones, as the longer thin ones are exposed to the fire the
more dry and tasteless they become, while the thicker pieces may be
slightly withdrawn after thoroughly hardening the surface and cooked
rather more slowly that the heat may penetrate to the center. The
frequent turning must be continued, or the juices will reach the
hardened outer fibres, soften them, and escape.

If a double broiler is used the turning is managed easily, but with a
single gridiron care must be taken not to puncture the meat by using
a fork. Steak tongs are made for the purpose of lifting and turning
broiled meat, but a spoon or a spoon and knife will answer. A single
rim of fat on the chop or steak will tend to keep the edge moist and
baste the meat, but too much will cause flame to rise in continuous
jet, making the surface smoky. If there is absolutely no fat on
the piece to be broiled, morsels of finely chopped suet may be
occasionally thrown into the fire, so the sudden spurt of flame from
this source leaves a deposit of fat on the meat which improves the
flavor, and, without softening the albumen, prevents its becoming
uneatably hard and dry.


Frying

Frying may be looked on as a derivative of broiling, and passes by
easy stages, from broiling on a slightly greased metal plate, or
_sautéing_ in a shallow pan in a small quantity of Crisco, to cooking