This is cooking over the fire on a gridiron. The flavour of broiled meat is usually preferred to that of grilled. Put the gridiron over the fire to heat, and then put the chop, or steak, on it; place the gridiron close to the fire at first, that the heat may rapidly seal up the outside of the meat. When this has been accomplished, lift the gridiron further from the fire, and cook gradually, turning occasionally. A clear fire is essential. Coke is better than coal for broiling, because there is less smoke from it.
This is the primest joint, and must be either roasted or baked (see directions). Horse-radish should be served with it. Yorkshire pudding is also liked with roast beef.
These should be cooked like sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones can be used for soup.
Aitch Bone, Round, Thick and Thin Flank of Beef.
Those are usually salted and boiled (see directions for boiling salt meat). Serve with carrots and turnips, and yeast, Norfolk, or suet dumplings.
This should be stewed (see directions for stewed brisket).
This may be roasted, baked, or boiled. If roasted, it should be served with red-currant jelly; if boiled, with caper sauce. Carrots and turnips are liked with boiled mutton.
This may be either roasted or baked. Serve with onion sauce.
This may be either roasted or baked. Serve with red-currant jelly.
This is boiled, and requires long and gentle cooking. Serve with caper sauce.
This joint should be roasted or baked. Serve with mint sauce.
This may be either roasted, baked, or boiled. Serve, if roast, with mint sauce; and if boiled, with _maître d'hôtel_ sauce.
Shoulder of Lamb, Saddle of Lamb, Loin of Lamb
All these are either roasted or boiled, and served with mint sauce.
Stuff it with veal stuffing and make into nice round shape; fasten it securely with string and skewers, and roast or bake it. Serve with cut lemon, and send some boiled ham, pork, or bacon to table with it. Use a pint of thin melted butter, instead of water, for making the gravy.
These are all roasted. Thin melted butter is used to make the gravy for them, and cut lemon is served with them.
This is boiled, and served with one dessertspoonful of chopped parsley added to one pint of melted butter.