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Schedule for Broiling Meat, Poultry and Game

This is a schedule for broiling meat, poultry, and game.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Mutton and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Schedule for Broiling Meat, Poultry and Game

Ingredients

Directions

Prepare

  1. Preheat the broiler and rub it with a bit of fat from the meat.

Broil

  1. Place the beefsteak or chops in the broiler with the fat edge near the handle.

  2. Hold the broiler near the coals for 10 seconds on each side of the meat.

  3. Rest the broiler on top of the stove, turning the meat every 10 seconds.

  4. Cook until the meat offers slight resistance and puffs up between the wires of the broiler.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mutton + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton chops or beefsteak
Is the main cut being cooked; its fat and lean meat set the texture and flavour.
Fat from the meat
Greases the broiler so the meat does not stick and the surface can brown.

The step that matters

Turning the meat every 10 seconds. Frequent turning over direct heat cooks both sides evenly and limits charring. Stopping by feel, when the meat offers slight resistance and puffs up, shows it is cooked through without drying out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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