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Tom received them into bodily presence with the notification that, having suspected their object, he had sent all his people out of the way, in order to avoid the least danger of a broil.

Honore, then a very deserted spot, and that the coach of M. de Vardes should run against my father's, and a general quarrel arise between masters and servants. Under cover of this quarrel, a duel could easily take place, and would seem simply to arise out of the broil there and then occasioned.

"My dear colonel, let me welcome you to my New York home!" he exclaimed, without rising from the divan. "Draw up a chair; have a mouthful of mocha? Jefferson makes it delicious. Or shall I call him to broil another po'ter-house steak? No? Then let me ring for some cigars," and he touched the bell.

Take your eels, case and clean them, season them with nutmeg, pepper and salt, skewer them round, broil them before the fire, and baste them with a little butter; when they are almost enough strinkle them over with a little shred parsley, and make your sauce of a little gravy, butter, anchovy, and a little oyster pickle if you have it; don't pour the sauce over your eels, put it into a china bason, and set it in the middle of your dish.

The only son had turned out wild and wicked, and had been killed in a broil which he had provoked: and John, a broken-down man, with no one to enjoy the wealth he had accumulated, had given up his office as verdurer, and retired to an estate which he had purchased on the skirts of the Forest.

Wealthy taught her other things also, to broil a beefsteak, and poach an egg, to make gingerbread and minute biscuit, fry Indian pudding, and prepare and flavor the "dip" for soft toast. All these lessons were good for her, and in more senses than one. Many a heart-ache flew up the chimney and forgot to come down again, as she leaned over her saucepans, stirring, tasting, and seasoning.

Now the devil broil me like a black pudding, if I wasn't so abominably plagued with chaps, chawns, and piles at the fundament, that the orifice of my poor nockandroe was in a most woeful pickle for I don't know how long.

Take two pounds of the thick part of a leg of veal, cut it in little bits clear from the skins, and put it in a marble mortar, then shred a pound of beef suet and put to it, and beat them well together till they be as fine as paste; put to it a handful of bread-crumbs and two or three eggs, season it with mace, nutmeg, pepper, and salt, and work it well together; take one part of your forc'd-meat and wrap it in the kell, about the bigness of a pigeon, the rest make into little flat cakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in the middle of the dish and lay the cakes round; then take some strong gravy, shred in a few capers, and two or three mushrooms or oysters if you have any, so thicken it up with a lump of butter, and serve it up hot.

For broiled bones, mix one saltspoonful of mustard, as much cayenne as could be taken up on the point of a penknife, a saltspoonful of salt, and a tablespoonful of vinegar. A tablespoonful of olive-oil may be added, if liked. Lay the bone in this, turning it till all is absorbed; broil over a quick fire; and serve very hot. A cup of canned mushrooms is often added.

Cooking out of doors at best is trying, and certainly you cannot be care free, camp-life's greatest charm, when you have on your mind the boiling of prunes and beans, or when tears are starting from your smoke-inflamed eyes as you broil the elk steak for dinner. No, indeed! See that your guide or your horse wrangler knows how to cook, and expects to do it.