Enquire within upon everything by Robert Kemp Philp

The gridiron, though the simplest of cooking instruments, is by no means to be despised. In common with all cooking utensils the Gridiron should be kept scrupulously clean; and when it is used, the bars should be allowed to get warm before the meat is placed upon it, otherwise the parts crossed by the bars will be insufficiently dressed. The fire should be sharp, clear, and free from smoke. The heat soon forms a film upon the surface of the meat, by which the juices are retained. Chops and steaks should not be too thick nor too thin. From a half to three-quarters of an inch is the proper thickness. Avoid thrusting the fork into the meat, by which you release the juice. There is a description of gridiron in which the bars are grooved to catch the juice of the meat, but a much better invention is the upright gridiron, which is attached to the front of the grate, and has a pan at the bottom to catch the gravy. Kidneys, rashers, &c., dressed in this manner will he found delicious.