The gridiron, though the simplest of cooking instruments, is by no
means to be despised. In common with all cooking utensils the
Gridiron should be kept scrupulously clean; and when it is used, the
bars should be allowed to get warm before the meat is placed upon it,
otherwise the parts crossed by the bars will be insufficiently
dressed. The fire should be sharp, clear, and free from smoke. The
heat soon forms a film upon the surface of the meat, by which the
juices are retained. Chops and steaks should not be too thick nor too
thin. From a half to three-quarters of an inch is the proper
thickness. Avoid thrusting the fork into the meat, by which you
release the juice. There is a description of gridiron in which the
bars are grooved to catch the juice of the meat, but a much better
invention is the upright gridiron, which is attached to the front of
the grate, and has a pan at the bottom to catch the gravy. Kidneys,
rashers, &c., dressed in this manner will he found delicious.