259—White-meat Grills

That superficial rissoling which is so necessary in the case of red meats is not at all so in the case of white, for in the latter there can be no question of the concentration of juices, since these are only present in the form of albumen—that is to say, in the form of juices “in the making,” so to speak, which is peculiar to veal and lamb.

For this kind of grills keep a moderate fire, so that the cooking and colouring of the meat may take place simultaneously.

White-meat grills should be fairly often basted by means of a brush, with clarified butter, while cooking, lest their outsides dry.

They are known to be cooked when the juice issuing from them is quite white.