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Note:-The type of food determines the distance
food should be placed from the broiling unit.
Steak— A good broiled steak should
be evenly browned on the outside; the
fat should be a light golden brown
and the lean a brownish red, all very
even in color. The outside should be
" puffy" in appearance, never shrunk
en.
The
cooked, with no underdone center, but
a uniform, even color throughout, the
brightness of the color depending
upon the degree of doneness desired.
RARE — Heated just enough to
change the color of the steak interior
to a rose red so that the outer brown
surface and the gray layer at the edge
shall be just as thin as possible. The
juice will be bright red.
M EDIUM — The color of the steak
interior has changed from rose red to
light pink and the gray layer has ex
tended a little farther toward the
center. There will be less free juice
and this will be lighter in color than
with a rare steak.
W ELL-DONE— Steak shows none
of the red color; is well browned on
the outer surface. Entire inner por*
lion is grayish tan.
Chicken— Select chickens about IV
pounds each. Cut in half, and place
skin side up on grid of broiler pan.
Brush with melted butter and season
with salt and pepper, Brush with ad
ditional butter each Lime the chicken
is turned.
Lam b C h o p s— Broiled chops should
have a nicely browned exterior, with
the interior faintly pink for medium
done, and grayish for well done.
28
B R O I L E R R E C I P E S
inside
should
be
See Chart on P a ge 27 for Broiling M e ats
Fish— Whole fish may be split and
broiled flesh side up without turning.
Brush with melted butter and season
with salt and pepper. A piece of parch
ment paper cut about the size of the
fish, brushed with fat, and placed
under the fish, will sim plify the trans
fer from broiler rack to serving plat
ter.
evenly
Liver —
turning occasionally. Season with salt
and pepper. Liver should be browned,
lender, and not dry.
Frankfurters— stuffed— Split frank
furter, insert wedge of cheese and
wrap in bacon slice. Secure with tooth
picks. Remove toothpicks before serv
ing.
Broiler C om bin ation s
1. Ham Slice (1 inch) with Grape
fruit Halves.
Add brown sugar (or honey) and dots
o f butter to grapefruit halves.
Arrange on broiler rack when ham is
turned to second side.
2. Ham Slice with Peach Halves.
Season peach halves with brown sugar
and dots of butter.
Arrange on broiler rack when ham is
turned to second side.
3. Ground Beef Patties, Bananas.
2
Tomato Halves.
Peel bananas, leave whole and brush
with melted butter.
Season tomatoes with salt, sugar and
brush with melted butter.
Arrange bananas and tomatoes on
broiler rack when patties are turned.
4. Lamb Chops and Tomato Halves.
Prepare tomatoes as above and ar
range on broiler rack when chops are
turned.
011
Brown liver
each side,
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