... with glad exclamations: "Here's an old fork!" "Here's half a sack of salt!" "Here are two rusty spoons!" "Here's a broiler," and so ... — The Blue Envelope • Roy J. Snell
... brush it lightly with oil or melted butter. Place it in a double wire broiler, and cook over a clear fire, turning every other minute until both sides are a light, even brown. Remove carefully from the broiler, using a sharp boning knife to free it from adhesions. If the fish is thoroughly oiled, it should not adhere ... — American Cookery - November, 1921 • Various
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