Broiling requires a brisk, rapid heat, which by producing a greater
degree of change in the affinities of the raw meat than roasting,
generates a higher flavour, so that broiled meat is more savoury than
roast. The surface becoming charred, a dark-coloured crust is formed,
which retards the evaporation of the juices; and, therefore, if
properly done, broiled meat may he as tender and juicy as roasted meat.