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Broiling and Grilling
Appears in
Published 1932
- Keep the gridiron quite clean between the bars, and bright on top; when it is hot wipe it well with a linen cloth; just before you use it, rub the bars with a piece of clean mutton fat to prevent the meat being marked by the gridiron.
- Let all the bars of the gridiron be hot through, but yet not burning hot upon the surface; this is the perfect condition for the gridiron.
- Upright gridirons which can be used in front of the fire are best, as they can be used at any fire without, fear of smoke; and the gravy is preserved in the trough under them.—William Kitchiner.
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