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page 76
CHAP. V.
OF BROILING.
To Broil Beef Steaks, Mutton, or Pork Chops.
LAY your steaks on the gridiron, and throw upon them pepper and salt to your
taste. Do not turn them till one side be enough; and when the other side has
been turned a little while, a fine gravy will lie on the top, which you must
take care to preserve and lift it altogether with a pair of small tongs, or
carefully with a knife and fork, into a hot dish and put a little piece of
butter under it, which will help to draw out the gravy. Some palates like it
with a shallot or two, or an onion shred very fine.
But if they be mutton or pork steaks, they must be frequently turned on the
gridiron.
The general sauce for steaks is, horse-radish for beef; mustard for pork, and
gherkins pickled for mutton. But in the season, I would recommend for a good
sallad, or green cucumbers, or celery for beef and mutton; and green peas for
lamb steaks.
To broil Pigeons.
Put a bit of butter, some shred parsley, and
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