This is another extravagant way of cooking meat, for a great deal of the fat runs into the fire, and some nourishment escapes up the chimney with the steam. If you must broil meat, have your fire hot and clear, and your gridiron perfectly clean; and, unless it has a ledge to hold the drippings, tip it towards the back of the fire, so that the fat will burn there, and not blacken the meat as it would if the gridiron were laid flat, and the fat could burn under the meat. Never stick a fork into broiled meat to turn it; and do not cut it to see if it is done; for if you do either you will let out the juice. Study the following table, and then remember how near the time given in it comes to cooking according to your taste. Fish will broil in from five to ten minutes; birds and poultry in from three to fifteen minutes; chops in from ten to fifteen minutes, and steak in from ten to twenty minutes.