common gridiron, for which see engraving at No. 68, is the same as it
has been for ages past, although some little variety has been introduced
into its manufacture, by the addition of grooves to the bars, by means
of which the liquid fat is carried into a small trough. One point it is
well to bear in mind, viz., that the gridiron should be kept in a
direction slanting towards the cook, so that as little fat as possible
may fall into the fire. It has been observed, that broiling is the most
difficult manual office the general cook has to perform, and one that
requires the most unremitting attention; for she may turn her back upon
the stewpan or the spit, but the gridiron can never be left with
impunity. The revolving gridiron, shown in the engraving, possesses some
advantages of convenience, which will be at once apparent.
FRYING.
[Illustration: SAUTÉ PAN.]