Broiling

Definition and stakes

Portrait of Juliet Corson Juliet Corson,  A Course of Lectures on the Principles of Domestic Economy and Cookery

“ Remember, ladies, always, that to broil you should use the hottest fire you can get—the hottest and the clearest fire, because part of the success of broiling depends upon quickly cooking the outside, while the inside of anything you are broiling still remains juicy. If you had a wood fire you would broil over the fire. If you broil over the fire you must expect the blaze to rise, and you must naturally suppose the meat will be smoked ”
Source: Gutenberg

Anne Cobbett,  The English Housekeeper (1851)

“ This is seldom excelled in, though it appears simple, and is of general utility; for few like to dine on cold meat, and none dislike a broil. There is no economy in broiling, but such meat, poultry, or game, as cannot be hashed with advantage, had best be broiled. ”
Source: Wikisource

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