Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently.
Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce.
Cleanse the mushrooms by wiping them with a piece of flannel and a little salt; cut off a portion of the stalk, and peel the tops; broil them over a clear fire, turning them once, and arrange them on a very hot dish.
Flour them first, broil them of a good colour, and serve with plain butter for sauce.
To broil them, split and sprinkle with herbs, pepper and salt; or stuff with the same, adding crumbs and chopped fennel.
Cut them from the loin or neck, broil them on a clear fire, and turn them often, or the fat dropping into the fire will smoke them.
Broil them over a very clear or charcoal fire; put into the dish a little minced shalot, a table-spoonful of ketchup.
Broil them on a gridiron, or bake them in a Dutch oven.
Broil them in the papers, which must be taken off before the cutlets go to table.
Broil them well on both sides, and when they are done, and very hot, lay some bits of fresh butter upon them.
The usual way now is to broil them on large gridirons of strong wire.
Broil them as you do the rack, but bread them and serve them with vinegar and pepper, or mustard and vinegar.
Broil them a nice brown, and serve them on the same plate with an ounce of melted butter, the juice of a lemon well mixed with it, and some chopped parsley.
Put a few drops of melted butter on each, broil them on a gridiron a light brown, and serve very hot.
Broil them on a gentle fire, and, just before serving, sprinkle over them some chopped parsley.
Several methods of preparing veal steak or cutlets are in practice, but a very satisfactory one is to pan-broil them.
Then split each one lengthwise and broil them over a clear fire for 5 minutes or pan-broil them with a small amount of butter until both surfaces are slightly browned.
The most satisfactory way in which to prepare chops is either to broil them in a broiler or to pan-broil them.
Broil them on both sides over moderate heat until tender; spread each slice with butter, and sprinkle with salt and pepper.
Broil them on both sides for a few minutes over bright coals.
Broil them well, turning them once, and taking care to save as much of the gravy as possible.
Broil them over a clear fire, and see that the bread does not burn.
You may split them or broil them whole; pepper and salt them well.
In the meantime score the legs and rump, powder them with pepper and salt, broil them in a dish and lay the pulled chicken round them.
Broil them lightly on both sides; take them off the gridiron, lay them on a spider.
Broil them over a clear fire on both sides, doing the cut side first; remove the skewer, have ready some maitre d'hote sauce, viz.
Cut off stalks and peel the tops; broil themover a clear fire, turning them once.
Broil them, and send them to table with melted butter or a good gravy.
Have the steaks cut of an equal thickness, broil them over a very clear fire, turning them often, that the gravy may not escape.
Cut them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a boat.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "broil them" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
