When cold cut into slices, place in wire broiler and toast over hot fire.
Dip in butter, then in cracker crumbs seasoned with salt and pepper; place in a buttered wire broiler and broil until juice runs; turn and cook other side.
This is more complicated than the other old-fashioned method but a little guidance from some one understanding the procedure along with consistent care on your part will probably bring a majority of your brood to broiler size.
If a charcoal broiler is employed, somehow it never reaches the proper state of incandescence at the right time.
If a double broiler is used the turning is managed easily, but with a single gridiron care must be taken not to puncture the meat by using a fork.
Rub the wire broiler with Crisco and lay on this, flesh side up.
Place steak in the broiler and sear meat first on one side, then on the other.
If gas is used, have the gas broiler thoroughly heated.
Continue to turn the broilerand cook the meat until it is brown and done according to taste.
Place on a hot pan and cook under the broiler twelve minutes, turning when brown.
The oven a is located at one side and contains a broilerpan b.
Place the slices on a toaster over a bed of clear coals or on a broiler under a slow gas flame.
The broiler b, which may also be used as a toaster, is located directly beneath the oven, and to the right are the burners c for cooking.
The four burners are controlled by the stop-cocks e, and the oven and the broiler by the stop-cock f.
Cut the stems close to the gills; wash the mushrooms and dry them with a soft piece of cheesecloth; put them on the broiler gills up.
Put the broiler over the fire skin side down; in this way, the butter will melt and sort of baste the mushrooms.
This makes the preparation of the plant for the broiler a rather unpleasant task.
Place in broiler and broil twenty minutes over a clear fire, or under the flame in broiling oven of gas stove, being careful to turn broiler that all parts may be equally browned.
Place on end of toasting fork under broilergas flame until the peel is black; remove the skin.
Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling.
To remove from the broiler loosen one side first, then the other, and lift carefully with a cake turner.
Here the splutter of the broiler was replaced by the hiss of the siphon, and the pop-pop of corks, and the tinkle and clink of ice against glass.
Put under broiler until cheese melts to a golden brown.
Top with bacon and put under a slow broiler until cheese melts and the bacon crisps.
Apple Pie á la Cheese Lay a slice of melting cheese on top of apple (or any fruit or berry) pie, and melt under broiler 2 to 3 minutes.
Rub the wire broiler with some of the fat, so that the chops will not stick.
If it is brown on top, then you can turn the broiler over, but if not, wait a moment longer.
Trim off most of the fat from the steak, and rub the wires of the broiler with it and heat it over the coals.
Midway in the baking the position of cakes can be changed, those on the grid itself set low on the broiler and vice versa so all will cook evenly.
Seal and bake in hot oven on broiler for twenty-five minutes.
In the case of a coal-heated oven with solid shelves a wire broiler or "grid" should be substituted as the heat must be allowed to circulate on all sides of the bag.
Rinse out the bowl with a cup of hot water, add it to the apples, seal carefully, place on a broiler which rests on a pie plate and bake in a hot oven fifteen minutes.
Have a good sized broiler cut into joints, taking care not to leave sharp bones projecting.
Close the bag, seal and cook on the wire rack orbroiler in a hot oven for twenty-five minutes.
Seal and place on broiler and bake about twenty-five minutes, reducing the heat during the last half of the time.
Season and flour the meat, place a small piece of suet on top, insert in bag, fasten with paper clips, and put on a broiler in a hot oven, reducing the heat after about five minutes.
Spread open the broiler and rub the wires with bacon rind or pork; cut the head off and split the fish open down the back, and lay it in; hold the broiler over the coals and turn it often; sprinkle with salt and pepper.
Place in the lowest part of the broiler of the gas range.
Heat the broiler and then place the plank in the oven.
Place in the broiler of the gas range and broil until nicely browned.
Broil in gas broiler for eight minutes, then place in hot oven for seven minutes longer.
Place on a baking sheet and broil in the broiler of the gas range until nicely browned; then set in the oven for five minutes to finish cooking.
Place in the broiler and broil until nicely browned, then place in the oven for five minutes.
This means that you must first place one quart of water and one tablespoon of salt in the broiler pan of the gas range; then place in the roast, steak or chops, upon the broiler; turn every few minutes.
The placing of water in the broiler pan prevents fat from catching fire.
Broil for twelve minutes in broiler of the gas range or bake for fifteen minutes in a hot oven.
Cook the steak until quite rare in the broiler and then lift to a hot plank.
Place in a broiler and cook for ten minutes, turning them frequently.
Sprinkle with bits of finely chopped bacon and broil or bake in a hot broiler or oven for eight minutes.
Drain chicken from marinade; place on rack in broiler pan.
Also thanks to Dot Tringali of the National Broiler Council, to Connie Parvis of the Delmarva Poultry Industry, to Joy Schrage from the Whirlpool Corporation, and Lisa Readie from the Barbecue Industry Association.
Arrange coated franks in single layer on baking sheet and place under broiler 2 minutes.
Place skewers in broiler pan; broil 4 inches from heat source 8 to 10 minutes until cooked through, turning once and brushing occasionally with marinade.
He or she eats the child-size portion, breast or leg, while the grown-ups eat regular size broiler breast or drumsticks.
Dot with remaining butter and place under broiler until cheese is melted and golden.
Place under a hotbroiler and broil until cheese is lightly browned.
For comparison, the white meat of a Cornish is 35 calories per ounce of cooked meat; the white meat of a broiler is 45 calories per cooked ounce.
Slice cold potatoes evenly, place them on an oiled tin, and brown in a very quick oven; or slice lengthwise and lay on a wire broiler or bread-toaster, and brown over hot coals.
If the fish be very thick, when both sides are browned, put the broiler in the oven over a dripping pan and cook until done.
Remove the husks and silk, and place the corn before an open grate or in a wire broiler over hot coals until the kernels burst open, or bury in hot ashes without removing the husks.
Use a double wire broiler well oiled with a bit of suet.
Cook in a double broiler for two hours, strain, and season with salt and a little cream if allowed.
Mashed potatoes, if packed firmly while warm into a sheet-iron bread tin which has been dipped in cold water, may be cut into slices when cold, brushed with cream, and browned on a broiler over hot coals.
To avoid such accidents, always open the oven and broiler doors a few minutes before lighting the oven.
Leave the oven and broiler doors open a while after extinguishing the fire and removing the cooked food.
Or, broil in a wire broiler over coals or over or under a gas blaze.
Brown in wire broiler or lay in agate pan and bake in hot oven.
The most efficient method of cooking bacon is to place the strips upon a broiler under the flame.
Lift the broilerto the lower half of the oven and let the tomatoes cook gently for 10 minutes.
Serve either in cream sauce or split in half and broil upon a slightly greased broiler until light brown; season with a dash of salt and pepper.
TO BROIL STEAK Wipe steak, trim off superfluous fat, place on a greased broiler with fat towards the handle, and broil over a clear fire or under a gas flame.
Heat the broiler very hot and grease the rack with a little of the beef fat.
The most satisfactory way in which to prepare chops is either to broil them in a broiler or to pan-broil them.
If the boned chicken is to be broiled, shape it on the broiler as shown in Fig.
Cook by broiling in a pan placed in the broiler or by pan-broiling in a hot, well-greased frying pan.
Remove from the broiler and pour melted butter over each piece.
A chicken older than a broiler that has been plucked should not be scrawny nor drawn looking like that shown in Fig.
Then place the bird on the broilerin the manner shown in Fig.
Add a little water to the drippings in the broiler pan, pour this over the meat, and serve at once.
When it is thus made ready, washed, and wiped dry, heat the broiler and grease it.
Place this on a well-greased broiler and broil until well done.
Place in a broiler and broil on one side until brown; then turn them and broil until the other side is brown.
To broil ham, place slices 1 inch thick on the hot broiler rack and sear quickly on both sides.
When thus made ready, place it on a well-greased hot broilerand sear it quickly on one side; then turn it and sear the other side.
With the steak thus prepared, place the plank under the broiler or in a hot oven and allow it to remain there long enough to brown the potatoes, cook the steak a little more, and thoroughly heat all the vegetables.
Broil on a double-broiler and serve with Maître d'Hôtel Sauce.
Broiled Mushrooms on Toast= Remove the stems, and place the mushrooms in a double wire broiler over the coals, with the gill sides down, for about two minutes, or even less if the specimens are small.
Arrange them in a well-greased wire broiler and broil with skin side down over glowing coals or under a gas flame until soft, using care that they do not scorch.
Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a well-greased wire broiler.
Bake twenty-five minutes in a hot oven, or place plank on broiler and broil twenty minutes under the gas flame.
Place in a well-buttered broiler and broil five minutes.
