Grille

“ The grille, which was carried in with some labour, was to be fixed on the inside of the window and hinged to stout jambs which were to be fitted in the wall so that it could be opened from the inside like a door. The grille folded back against the wall during the daytime, and closed across the window, and at night was to be fastened by two patent locks, affording ample protection against intrusion through the window. ”

“ While it is not absolutely necessary that the pattern in grill work should be exactly duplicated on each side of the centre, the balance or symmetry must be retained by having the same body or expanse of woodwork on each side of the centre, or when a drapery is used, as in this case, it should be so disposed as to equalize the appearance of the grille by having the heaviest part of the drapery opposite to the heaviest side of the grille work. ”

“ Variations of this grille may be made for doorways, transoms, and skylights, and with the hints and drawings already given a bright boy will soon be able to invent and work out his own designs. There are dozens of other objects that may be made in iron-work, and these will soon suggest themselves to the young craftsman. ”

“ The tendency is to build too large an outdoor fireplace. Where only a little cooking is to be done occasionally in a small yard or at a picnic, several concrete blocks or stones set on the ground about 12 to 16 inches apart will serve. The shelf of an old refrigerator may be used for a grille. If permanence is desired, the walls should be laid in cement mortar and the fireplace should have a suitable foundation and a permanent grille. ”

“ 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. ”

“ 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 ”

“ The bones most used for grilling and devilling are from the sirloin of beef, or the shoulder or leg of mutton. Of course, when we speak of “bones,” we do not mean that they are “bare bones”; they must of necessity have a certain amount of meat left upon them—that is to say, enough to be scored with a sharp knife, if to be devilled as well as grilled. If to be grilled only, and you be fortunate enough to have a gridiron, they need nothing but a little pepper and salt, and sometimes not even that. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ Whatever is being grilled must be repeatedly turned, by means of steak-tongs, or, failing these, a fork put into the fat of the meat, for if the lean be pierced the juices will escape through the holes thus made. This cooking process is suited only to small portions of meat, or kidneys, bones, fish, mushrooms, tomatoes, etc. ”

“ Corned beef or pork should also be placed in cold water and heated gradually, so that some of the salt is drawn out. The frying-pan should be discarded from the kitchen, at least as far as steaks and chops are concerned; grilling or broiling is by far the best method of cooking them. Meat unless it is very carefully fried is tough and greasy, yet the same piece of meat if grilled or stewed would be tender and nutritious. ”

“ You don’t have to wait for good outdoor weather to enjoy grilled steaks if your fireplace is equipped with a hinged grill that hooks up out of the way when the fireplace is not being used for cooking. For this type of grill use 1⁄4-inch rods spaced about 11⁄4 inches apart. The andirons, or metal legs attached to the grill, keep it at the right height from the floor.
A pot and crane add interest to the cabin fireplace, whether it is indoors or out. Any wrought iron shop can make this crane. You might even get it done by the country blacksmith. ”

“ I only came in from the terrace when I saw you coming, lest you might fear that anyone might see us. That is not possible, but I thought you wished that I should be careful."
"I did--I do," she answered in a low, sweet voice, but very firmly. "But never avoid precaution. There is nothing that may not happen here. There may be eyes where we least expect--or suspect them." As she spoke the last words solemnly and in a low whisper, she was entering the room. I closed the glass door and bolted it, rolled back the steel grille, and pulled the heavy curtain. ”

“ And as all devils must be grilled or fried quickly, without burning them in a hot oven, it is well to understand exactly what is meant. To my mind a frying-pan is better than an oven, because you can watch the process and see that the gravy does not waste. And the very first thing you have to guard against with an inexperienced or poor cook is her either wasting all the mixture for the gravy, or else her drying it up and burning the meat, or scorching the bones, and making them uneatable. The operation of grilling must be performed quickly, and needs the best attention of the operator. ”

“ If the gridiron is not a double one, use a pair of sugar-tongs with which to turn the fish over; beware of sticking a fork into it. There can be no doubt that « 19 » grilling brings out a flavour which nothing else will.
What can surpass a fresh mackerel, grilled after being split open and boned?
An important point to bear in mind in this method of cookery is, to keep in the flavour. A slice of grilled salmon will taste far nicer if the slice has been wrapped in buttered paper ”

“ A flaming grill kept dancing before our eyes, and we thought of nothing save that grill, a grill, a grill of red squares, and then we knew that we were looking at the squares of the iron grill in the door, and there were also the squares of stone on the walls, and the squares which the lash was cutting upon our back, crossing and re-crossing itself in our flesh. ”

“ 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. ”

“ 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. ”

“ The lights in the electroliers burn here day and night, but the atmosphere is never stuffy. A glass screen keeps the heat of the grill from the room, and in front of this screen are piles of crimson tomatoes, and chops and steaks of deeper red, and mushrooms yellow, grey and warm brown, a harmony in reds and greys. Its carte du jour is all-embracing, and some of the dishes are always ready. ”

“ 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. ”

“ 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. ”

“ There were wreaths to-night in the club windows, and when Sands opened the doors there was a mass of poinsettia against the hall mirror.
How warm it looked with all that gold and red!
In the basement was the grill. It was a night when one might order something heavy and hot. A planked steak—with deviled oysters at the start and a salad at the end. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ Outdoor grills range from the simplest form U-shaped brick cooking place, covered with a heavy steel screening, to huge affairs of brick 54 or stone with chimneys and dampers, Dutch ovens built into the sides, warming places for plates, and perhaps a roaring separate fireplace to soften the chill of the evening air. All of them are relatively easy to build and reasonably inexpensive. However, you must keep the fire hazards in mind, and in the National Forests, before you begin to build, have your forest officer approve your plan and location. ”

“ But it was the stove that made this room unique: not an ordinary, commonplace cooking-machine, but a big, generous, roomy arrangement, pushed far back out of everybody’s way, with out-riggers for broiling, and capacious ovens for baking, and shelves for keeping things hot, besides big and little openings on top for pots and kettles and frying-pans, of a pattern unknown to the modern chef; each and every one dearly prized by the cheery little soul who burnt her face to a blazing red in its service. ”