To ascertain when cooked

Grilled White Meats; Whilst red meats must be seized quickly, the opposite is true of white meats; in this case there is no need to worry about ensuring the concentration of juices since these exist only in an albuminous form, that is to say it is in a less complex form as to be expected from the calf or lamb. For these grills the heat must be moderate so as to ensure that the meat is cooked through and the exterior coloured at the same time; they must be brushed with butter frequently to prevent the exterior from drying out. To tell when they are cooked, the juices which escape should be completely white.