United States or Mayotte ? Vote for the TOP Country of the Week !
BROILED EELS. Skin and clean a large eel, cut it in pieces and broil it slowly over a good fire. Dust it well with dried parsley, and serve it up with melted butter. BROILED FOWL. Cut a large fowl into four quarters, put them on a bird-spit, and tie that on another spit, and half roast. Or half roast the whole fowl, and finish it on the gridiron, which will make it less dry than if wholly broiled.
Word Of The Day