_Rationale._--The heat being very quickly and directly applied, not gradually as in roasting and baking, the surface of the meat is speedily freed from its watery juices, and the fibres become corrugated, forming a firm and crisp incrustation of fibre and fat. This crust effectually prevents the escape of the juices from within; namely, the gelatine, and the osmazome, which are more rapidly expanded by the heat than in roasting, and consequently must more violently dissever the small fibres among which they are lodged, the effect, however, is more mechanical than chemical, for it does not appear that any new combination is formed, nor much disorganization produced. Accordingly, it is found that broiled meat is more sapid, and contains more liquid albumen, gelatine, and free osmazome, than the same meat would do if boiled or roasted. It is this greater degree of juicyness, sapidity, and tenderness, that constitutes the peculiarity and perfection of this mode of cooking, compared with roasting, baking, or frying in a pan. Every sort of meat, however, is not fit for broiling. The chemistry of the process will point out the sorts best adapted for it. The flesh, for example, of old animals, which is deficient in gelatine and albumen, would be too much dried by roasting. The larger muscles, also, which abound in fibrous substance, such as the rump of beef, are well fitted for broiling. The flesh of game is likewise less juicy and gelatinous, and forms a very savoury dish when broiled. The process is peculiarly fit for most sorts of fish, which roasting or baking would render dry and shrivelled, and in many cases boiling would make it too soft and pulpy. Fresh caught char, and trout,[23] are in the highest perfection when dressed in this way. [23] The best way of eating mackerel, is to broil it in buttered paper upon the gridiron; and, when properly done, to put fresh butter in the inside, with chopped parsley, pepper, and salt, which melts, and adds an exceedingly good flavour to the fish. On the other hand, the flesh which abounds in watery juices and gelatine is not well adapted for broiling. The flesh of all young animals is of this kind; and accordingly lamb, veal, and sucking pig; the flesh of the fawn and kid do not answer to be broiled but roasted. The same is true of all the parts of an animal, whatever be its age, which abound more in gelatine, albumen, and fat, than in red muscular fibre. Broiled beaf steaks were the established breakfast of the Maids of Honour of Queen Elizabeth. At an earlier period they gave strength and vigour to those who “-----------------------------------drew, “_And almost joined the horns_ of the tough yew.” FRYING.