Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 40

1. Keep the gridiron quite clean between the bars, and bright on top; when it is hot wipe it well with a linen cloth; just before you use it, rub the bars with a piece of clean mutton fat to prevent the meat being marked by the gridiron.

2. Let all the bars of the gridiron be hot through, but yet not burning hot upon the surface; this is the perfect condition for the gridiron.

3. Upright gridirons which can be used in front of the fire are best, as they can be used at any fire without fear of smoke; and the gravy is preserved in the trough under them.—WILLIAM KITCHINER.

[Electric grillers, especially electric table grillers are most satisfactory: Tested in the E.F.C.A. Experiment Kitchen.—ED.]