cooking; amongst these, the beef-steak and mutton chop of the solitary
English diner may be mentioned as celebrated all the world over. Our
beef-steak, indeed, has long crossed the Channel; and, with a view of
pleasing the Britons, there is in every _carte_ at every French
restaurant, by the side of _à la Marengo_, and _à la Mayonnaise,--bifteck
d'Angleterre_. In order to succeed in a broil, the cook must have a
bright, clear fire; so that the surface of the meat may be quickly heated.
The result of this is the same as that obtained in roasting; namely, that
a crust, so to speak, is formed outside, and thus the juices of the meat
are retained. The appetite of an invalid, so difficult to minister to, is
often pleased with a broiled dish, as the flavour and sapidity of the meat
are so well preserved.