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Updated: June 9, 2025
"Dat's no kind o' job fer a broiler." And before either she or Theriere could guess his intention the mucker had pushed Barbara aside and taken her place at the wheel. "Good for you, Byrne!" cried Theriere. "I needed you badly." "Why didn't yeh say so den?" growled the man.
The city seemed stretched on a broiler directly above the furnaces of Avernus. There was a kind of tepid gayety afoot and awheel in the boulevards, mainly evinced by languid men strolling about in straw hats and evening clothes, and rows of idle taxicabs with their flags up, looking like a blockaded Fourth of July procession.
Many housekeepers cook bacon in the oven on a wire broiler over a pan and believe it more wholesome than fried bacon. The reason, of course, is that thus cooked in the oven there is less chance for the bacon becoming impregnated with burned fat.
If I decided to broil my bunny or grouse, I got out my short fishing line and tied one end of it to a limb of a tree or to a tripod which I made by fastening three poles together, setting them over the fire. The other end I fastened to a green stick, three or four feet long, which I skewered into the meat. Then I gave my "broiler" a spin which wound up the line.
Those of us who have grown accustomed to the immunity from those inevitable accompaniments of a coal range, ashes, soot, dust, and heat, afforded by the gas range, with its easily regulated broiler and oven, could hardly be persuaded to go back to first principles, as it were, and the coal range.
The young cockerel, like skim milk, is a by-product and may pay over the cost of feeding, or some other specific item, but that he does not pay the whole cost, including wages for the manager is proven by two facts: First, every large broiler plant yet started has either failed flatly or shifted its main line to other things; second, egg farmers would be only too glad to buy pullets at the price for which they sell the cockerels a confession that it costs more to produce broilers than they will bring.
Wipe the fish as dry as possible; sprinkle with salt and pepper and if the fish is dry and white brush the flesh side well with olive oil or butter. Put in a well-greased broiler, placing the thickest parts of the fish toward the middle or back of the broiler. Hold over a hot fire until the flesh side is nicely browned; then cook the skin side just long enough to make the skin crisp.
Then I fall from grace and call her a Broiler; and when, after some minutes of hot pursuit, I catch her by falling over her in the corner by the goose-pen, I address her as a fat, juicy Broiler with parsley butter and a bit of bacon. July 10th. At ten thirty or so in the morning the cackling begins. I wonder exactly what it means!
If you are ever lucky enough to feast on a canvas-back roasted as above, you will be apt to borrow a leaf from Oliver Twist. Venison steak should be pounded to tenderness, pressed and worked into shape with the hunting-knife and broiled over a bed of clean hardwood coals. A three-pronged birch fork makes the best broiler. For roast venison, the best portion is the forward part of the saddle.
The broiler business stands to-day as the ill-omened valley in the poultry landscape. As a rule broiler production has not and probably will not pay. I know of a few exceptions about enough to prove the rule. Most poultry writers, when they make the statement that broilers do not pay, insert the phrase "As an exclusive business" after the word broilers.
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