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Roasted Oysters in Scallop Shells. From Exeter. Provide some large scallop Shells, such as are the deepest and hollowest you can get, which Shells are sold at the Fishmongers at London; then open such a Number of Oysters as will near fill the Shells you design, and save the Liquor to settle; then pour a moderate quantity of the Liquor into each Shell, and put a Blade of Mace, and some whole Pepper with it; after which, put into your Shells a small piece of Butter, and cover the whole with grated Bread: then let these on a Grid-Iron over the Fire, and when they are enough, give the grated Bread at the tops of the Shells a browning with a red-hot Iron, and serve them.

Take a large Eel, rub the Skin well with Salt, then gut it and wash it well; cut off the Head and skin it, laying by the Skin in Water and Salt; then lay your Eel in a clean Dish, and pour out about a Pint of Vinegar upon it, letting it remain in the Vinegar near an hour; then withdraw your Eel from the Vinegar, and make several Incisions at proper distances in the Flesh of the Back and Sides, which Spaces must be fill'd with the following Mixture: Take grated Bread, the Yolks of two or three hard Eggs, one Anchovy minced small, some Sweet-Marjoram dry'd and pouder'd; or for want of that, some Green Marjoram shred small: to this add Pepper, Salt, a little Pouder of Cloves, or Jamaica Pepper, and a little fresh Butter, to be beat all together in a Stone Mortar, till it becomes like a Paste; with which Mixture fill all the Incisions that you cut in the Eel, and draw the Skin over it: then tie the end of the Skin next the Head, and prick it with a Fork in several Places; then tie it to a Spit to roast, or lay it upon a Grid-iron to broil, without basting.

Serve these with melted Butter, and Anchovy Liquor, with Shrimps, or Oysters, if they are single. To broil Whitings. Clean your Whitings, with Water and Salt, after they are gutted, and drying them thoroughly, flour them well, then lay them on the Grid-Iron, first rubbing it with a little Chalk. When you fry Whitings, skewer their Tails in their Mouths; and some take off their Skins.

Cut into pieces three or four inches long, they were laid to sizzle on a grid-iron over red hot charcoal, which was kept in a glow by constant fanning. Kisaburo, wishing to save money, and having a strong imagination, daily took his seat at meal time close to his neighbor's door.

I have a fainter recollection, sometimes of the relics; of the fragments of the pillar of the Temple that was rent in twain; of the portion of the table that was spread for the Last Supper; of the well at which the woman of Samaria gave water to Our Saviour; of two columns from the house of Pontius Pilate; of the stone to which the Sacred hands were bound, when the scourging was performed; of the grid-iron of Saint Lawrence, and the stone below it, marked with the frying of his fat and blood; these set a shadowy mark on some cathedrals, as an old story, or a fable might, and stop them for an instant, as they flit before me.

Feeling as keenly as she did the thorns of a position which can only be likened to that of Saint-Laurence on his grid-iron, is it any wonder that she sometimes cried out? So, in her paroxysms of thwarted ambition, in the moments when her wounded vanity gave her terrible shooting pains, Celestine turned upon Xavier Rabourdin.

In our own National Gallery is a picture by Il Francia of the enthroned Virgin and Child and her mother, St Anne, who is presenting a peach to the infant Christ; at the foot of the throne is the little St John; to the right and left are St Paul with the sword, St Sebastian bound to a pillar and pierced with arrows, and St Lawrence with the emblematical grid-iron, etc. etc. Opposite this picture hangs, what once formed part of it, a solemn, sorrowful Piet

When the Belly-part of the Hog is enough, and turn'd upwards, and well fix'd, to be steady upon the Grid-Iron, or Barbacue, pour into the Belly of the Hog, three or four Quarts of Water, and half as much White-Wine, and as much Salt as you will, with some Sage cut small; adding the Peels of six or eight Lemons, and an Ounce of fresh Cloves whole.

Every one recognized the vinous voice of old Fourchon, to whom the verse must have been peculiarly agreeable; Mouche accompanied in his treble tones. "Ha! they're full!" cried old Mother Tonsard to her daughter-in-law; "your father is as red as a grid-iron, and that chip o' the block as pink as vine-shoot." "Your healths!" cried the old man, "and a fine lot of scoundrels you are!

And it will all come out pretty soon, for court is still in session and all they've got to do is to rig up their jury after the inquest and go ahead. I'm going to make the best of it. The worst feature is the disgrace and suffering at home, and, of course, that almost tears my heart out when I let it. But to tell you the truth, I'd rather be hanged than to be on the grid-iron all the time.