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Updated: May 8, 2025
On these, spit-fashion I placed my skewers, and turned them round and round till they were roasted on every side. A few, to satisfy the immediate cravings of my appetite, I placed very close to the fire, but they got rather more burned than a French chef would have admired. After that, as I had nothing else to do, I could afford to take my time, and to cook them to perfection.
This withe was to be kept turning, spit-fashion, until its weight of provender was deliciously browned and sending forth an aroma that would make the mouth of a wood nymph water. After that all that was needed was to give thanks and partake. When Owen has his first taste of this favorite canoeist's dish his eyes told of the keenest enjoyment.
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