908 | Broiled Egg-plant.
—Peel neatly a sound, medium-sized egg-plant, and cut it into six even slices half an inch thick, in such a way that one egg-plant will be sufficient. Place the slices in a dish; season them with a pinch of salt and half a pinch of pepper, and throw over them a tablespoonful of sweet oil. Mix well together; then arrange the slices on the broiler, and broil them for five minutes on each side. Remove them from the fire, place them in a hot dish, spread a gill of maître d’hôtel (No. 145) over them, and send them to the table.