Grill

“ In the earlier days the grills, both that for gentlemen and that for ladies, were noted for their magnificent service and their wonderful cooking. A breakfast in the Ladies' Grill, with an omelet of California oysters, toast and coffee, was a meal long to be remembered. ”

“ Is it not a fact that there is no attempt whatever made to break through the conventional chain of joints, roasted or boiled, and the inevitable grill or fry? In how many houses does the breakfast ever consist of anything but the ubiquitous chops, steaks, or sausages? ”

“ The modern grill-room we owe, I think, to the Americans, for the travelling American, who has his own very sensible ideas as to what comfort is, does not wish every night of his life to attire himself in a "claw-hammer" evening coat, but he feels that without that garment he would be out of place in the restaurant of any of the fashionable hotels. The grill-room gives him an excellent dinner, just as long or just as short as he likes, served quickly, in luxurious surroundings, and he can dress as he likes, to eat it. ”

“ The grill must always be placed over the glowing fuel in advance, and it should be very hot when the objects to be grilled are placed upon it, otherwise they would stick to the bars, and would probably be spoiled when turned.
Grills Classified.
Grills may be divided into four classes, of which each demands particular care. They are: (1) Red-meat grills (beef and mutton) ; (2) White-meat grills (veal, lamb, poultry) ; (3) Fish; (4) Grills coated with butter and bread-crumbs. ”

“ Two labourers sat waiting supper, in attitudes of extreme weariness; a plain-looking lass bustled about with a sleepy child of two; and the landlady began to derange the pots upon the stove, and set some beefsteak to grill. ”

“ On a modern stove, the grill is arranged so that half of it may be lighted at a time for grilling small things. When grilling meat or fish, cook with full heat for two minutes in order to seal the pores and conserve the good of the food, then reduce the heat, turn, increase the heat, and decrease again. ”

“ When using the grill, make it red-hot and see that the grill pan is under, and getting hot at the same time. The grill is used for toasting, and if you turn over the toasted side of bread on to a cold surface, it makes it tough. ”

“ The grill-room, without the American Bar, is a very flourishing section of the Criterion. It differs from most other grill-rooms in having plenty of sunlight and fresh air, and has this distinctive feature, that there is an American cook in its kitchen and that American [Pg 90] dishes can always be obtained there even when they are not on the bill of fare. I have eaten clam broth, terrapin, dry hash, scalloped sweet potatoes, and Graham pudding, when dining there with Americans. ”

“ In the 1950s, when backyard grills became widely available, and outdoor cooking really began to take off. The combination of outdoor grills and the charcoal briquets made barbecuing so easy and reliable, that today, according to a Barbecue Industry Association survey, seven out of ten American households own a barbecue grill, and we use them about 1.5 billion times a year total. ”

“ Before a fiercely-burning fire were arranged metal pincers, massive skewers, ornamental branding irons, and the usual accessories of the grill, one tool being already thrust into the heart of the flame to indicate the nature of its use, and its immediate readiness for the purpose. ”

“ There are the little carved cupids on the outside portals, the marble-topped tables which are deftly covered with table-cloths by the waiters in the usual French garb of white aprons and short jackets when the meal-times approach, the partitions of brass rail, the marble columns, the panels of glazed tiles, and, at the end of the room, the grill with a clock above it, where, shielded by a transparent screen, a stout cook all in white stands and turns the chops and the steaks on the great gridiron where the fat drips through and fizzles on the coals beneath. ”

“ On the other hand, you will want to arrange to have greater convenience than the open fire on the surface of the ground that served your ancestors long ago. The outdoor grill, or an outdoor fireplace with a grill built in, provides the comfort and facilities that the modern generation demands.
This barbecue grill and fireplace built in the stump of a great redwood looks as if the tree had actually grown around it. ”

“ When the grill is hot, turn the gas down and watch the toast very carefully, as it cooks very quickly. Always keep a large pan or kettle of water over the griller, as it helps to throw down the heat. Do not boil the kettle on a boiling tap and use the griller for toast, but cook over the griller as well as under it ”

“ This barbecue of stone is built with the firebox and grill at a convenient height. A chimney is desirable but not necessary. Note the device for raising and lowering the grill.
There are several methods of adapting the outdoor fireplace to cooking. The simplest is to provide yourself with a pair of rather high andirons and a grill to lay over the top of them. The grill may also be hinged to rear of the fireplace or you may install sliding adjustable grill as illustrated. A pot and crane adds to the appearance as well as the utility of the outdoor fireplace. ”

“ It's a time for family and fun, for games and fireworks and backyard barbecues. Tonight smoke will curl over homes on nearly every block as millions of families gather around the grill for the most American of meals, hamburgers and hotdogs and barbecued chicken. ”

“ If the maize has to be grilled, put the ears on a grill in the oven, and, when they have swollen and are of a golden colour, withdraw the grains and set the latter on a napkin. Sometimes, too, the ears are served whole.
When maize is served as an accompaniment, the grains are separated from the stalk and cohered with butter or cream, exactly like peas. ”

“ The ducts would network the ship, opening into every compartment, and no one would ever open them unless something went wrong.
And then he was laughing out loud, working the grill out of the slots that held it to the wall, trying to make his hands work in his excitement.
He knew he had found his answer.
The grill came loose, lifted down in a piece. He stopped short as footsteps approached in the corridor, paused, and went on. Then he peered into the black gaping hole behind the grill. It was big enough for a man to crawl in. ”

“ A man in a hurry can eat a four-course dinner here in half-an-hour without risking indigestion, but a couple who wish to talk over their meal can make a cutlet and an ice an excuse for sitting out an hour.
The grill-room of the Princes' Restaurant, to which one descends from an entrance in Piccadilly, is a comfortable white room, with white pillars and mirrors in the panelled walls, where quite good food is served, and where there are always the dishes of the day ready as well as the chops and steaks, kidneys and sausages, and other legitimate grill fare. ”

“ Two slices of bacon fried. Place on them a fried egg and on the top a cooked tomato which has been fried in a little butter.
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GRILLED STEAK
See that the fire is clear and red, without flames. Trim off most of the fat from the steak, and rub the wires of the grill with it and heat it over the coals. Then put in the meat and turn over and over as it cooks, and be careful not to let it get burnt. ”

“ That of the knuckle is frequently left in, but for some dishes it is necessary to take it out; in doing this, be careful not to tear the skin. A most excellent grill may be made by leaving sufficient meat for it upon the bones of a shoulder of mutton, when they are removed from the joint: it will be found very superior to the broiled blade-bone of a roast shoulder, which is so much liked by many people.
STEWED SHOULDER OF VEAL.
(English Receipt.) ”

“ There, barred by a heavy wooden grill from the airy loft filled with bright calicoes, sashes, pails, guns, blankets, clothes, and other ornamental and useful things, Sak-we-su and Mu-hi-kun made their choice, trading in the worn wooden "castors" on the string. So [166] much flour, so much tea, so much sugar and powder and lead, so much in clothing. Thus were their simple needs supplied for the year to come. Then the remainder they squandered on all sorts of useless things—beads, silks, sashes, bright handkerchiefs, mirrors. ”

“ Quite a number of Britons of both sexes wanted all the conveniences of the grill-rooms long before the modern grill-room came into existence. (Hard-working men of business who had not time to go home to the suburbs to change their clothes, men of the theatre, authors and managers who work late in the evening, actors and actresses who like a very light meal before going to the theatre, and to sup after their work without wearing gorgeous raiment, and a host of other people who get their living by their brains.) ”

“ The tongue, the kidneys, and a piece of tripe he set boiling in the kettle. On a grill of green sticks, as soon as he had enough live coals, he broiled some choice steak, while he fried other pieces of steak and liver in a panful of melted suet. ”

“ Grilled Legs.—Take the legs of cold fowl, score them well, and rub in plentifully some made mustard, salt, and cayenne; broil over a clear fire and serve with: grill sauce. Take 1 gill good gravy, add to it 1 tablespoonful mushroom ketchup, 1 teaspoonful French mustard, a few chopped capers, and a little grated lemon peel; add a little butter rolled in flour, a few drops of chili vinegar, simmer until quite hot, pour over the legs, and serve. ”

“ Use a moderate fire with these, and only grill after having copiously sprinkled them with clarified butter or oil. Sprinkle them similarly while cooking.
A grilled fish is cooked when the bones are easily separated from the meat. Except for the fatty kind, such as mackerel, red mullet, or herrings, always roll fish to be grilled in flour before sprinkling them with melted butter. The object of so doing is to give them a golden external crust, which, besides making them more sightly, keeps them from drying. ”

“ A sea bird makes a good grill if split down the back, pegged open with a stick, well peppered and salted, and then broiled over the embers. Captain Bligh found that by keeping seafowl in a hencoop and feeding them with grain that they became fat and of good flavour. ”

“ In an electrically fitted kitchen what do we see? A clean, bright-looking oven and a hot plate for boiling and simmering, and probably a grill, completed by a plate heater, all standing on a table placed in a good light and conveniently near the sink. The cook may sit at ease peeling apples and put out a hand to alter the heat of the oven or hot plate, or to move a saucepan. If she is a forgetful [180] person, a red lamp reminds her of the fact that she has not switched off the current from any portion of the cooking apparatus no longer needed. ”

“ Down in the café a table d'hôte meal is served, wonderful value for very few shillings, but I am not smoke-proof, and I like eating my meals without the taste and smell of tobacco added to them. The grill-room is always full, and perhaps more solid eating, of juicy fillets and grilled chops and cutlets, is done there than anywhere else in the house, except in the banqueting-rooms. ”

“ I submit as a principle that the golden rule in grills is to strictly observe the correct degree of heat which is proper to each treated object, never forgetting that the larger and richer in nutrition the piece of meat, the quicker and more thorough must be its initial setting. ”

“ Grilling.—Grilling, or broiling, as it is sometimes termed, is the most perfect way of cooking chops and steaks. A sharp clear fire is necessary in order that the outside may be quickly hardened, and thus prevent the escape of the juices of the meat. Grilling may be done either over the fire or before it on a gridiron contrived for the purpose. Any ordinary gridiron may be used for cooking over the fire; before being used it should be heated, and its bars well rubbed with paper, and afterwards with a little fat or suet. ”

“ Take quite thin slices of the thick part of side pork, of a clear white, and thinly streaked with lean; hold one on a toasting fork before a brisk fire to grill; have at hand a dish of cold water, in which immerse it frequently while cooking, to remove the superfluous fat and render it more delicate. Put each slice as cooked in a warm covered pan; when all are done, serve hot.
FRIED HAM AND EGGS.
Cut slices of ham quite thin, cut off the rind or skin, put them into a hot frying pan, turning them often until crisp, taking care not to burn the slices; three minutes will cook them well. ”

“ Outside, all you need to do is baste the skin with fat to prevent it from burning, and if you are using an open fire, regularly turn the bird so that it is heated evenly. An oven solves the latter problem, and although Englishmen had bake ovens in 1621, the Pilgrims didn’t. But a decade or so later they built them into their Plymouth fireplaces and used them regularly for roasts as well as breads. So if you don’t have an outdoor grill with a spit or a fireplace that could be converted into an open hearth, an oven will do fine. ”

“ Fuel for Grills.—That mostly used, and certainly the best for the purpose, is live coal or small pieces of charcoal. Whatever fuel be used, however, it is essential that it produce no smoke, even though the grill fire be ventilated by powerful blowers which draw the smoke off. ”

“ I may now venture to state my own view of a somewhat obscure subject, viz., the difference between the roasting or grilling and the stewing of meat. It appears to me that, with the exception of the superficial "browning," it consists simply in the difference between the cooking media; that a grilled steak or chop or a roasted joint is meat that has been stewed in its own juices instead of stewed in water; that in both cases the changes taking place in the solid parts of the meat are the same in kind, provided always that the roasting or grilling is properly performed. ”