Reference > Cooking Times > Broiling

Broiling

Grouse: 15 minutes

Mutton Chops, English: 10 minutes

Mutton Chops, French: 8 minutes

Quail: 8 to 10 minutes

Shad, Bluefish, Trout: 15 to 25 minutes

Small Fish: 5 to l0 minutes

Spring Chicken: 20 minutes

Squabs: 10 to 15 minutes

Steak, 1 inch thick: 8 to 10 minutes

Steak, 1 1/2 inch thick: 10 to 15 minutes

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Source

Mrs. Wilson's Cook Book (1920).


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