broiler

For weeks in the spring of 1953, Helen tested electric broiler recipes, an assignment from Hildegarde Popper, food editor of House & Garden magazine, for a story called “Everyday Broils.”

Place the eggplants directly on a hot grill or under a broiler on a sheet pan.

Finish it under the broiler for 30 to 60 seconds to ensure that the cheese melts and the top is slightly golden.

One would imagine himself in the fortified castle of some feudal seigneur, a broiler and hunter.

Take a double-wire broiler and butter it thickly, taking care to have the fire hot.

Put the oysters between the broiler, and broil them; serve them on toast.

Cook by broiling in a pan placed in the broiler or by pan-broiling in a hot, well-greased frying pan.

Heat the broiler very hot and grease the rack with a little of the beef fat.