"Gridiron" Quotes from Famous Books
 ... pieces by four horses! Do you know what that torture is, which is imposed upon you for long nights by your burning arteries, your bursting heart, your breaking head, your teeth-knawed hands; mad tormentors which turn you incessantly, as upon a red-hot gridiron, to a thought of love, of jealousy, and of despair! Young girl, mercy! a truce for a moment! a few ashes on these live coals! Wipe away, I beseech you, the perspiration which trickles in great drops from my brow! Child! torture me with one hand, but caress me with the other! Have pity, ...
— Notre-Dame de Paris - The Hunchback of Notre Dame • Victor Hugo
... which he had been able to procure, and the evening was one of boisterous fun and jollity. In the great kitchen blazed a fire, before which chickens and ducks were roasting, turkeys and geese cut up in pieces for greater rapidity of cooking, were grilling over the fire, and as they came off the gridiron they were taken round by the soldier-servants to their masters as they sat about on logs of wood, boxes, and other substitutes for chairs. Most of the officers present had already supped, and the late-comers were finishing their frugal meal, after which the soldiers would ...
— The Young Buglers • G.A. Henty
... himself before leaving Elvas with the commissary's cut, which is always the best steak from the best bullock. He now produced from among his baggage that implement so truly indicative of the march of English civilization—the gridiron; and not until the large table, at the other side of the room, had been spread, and supper was ready, did his man proceed to dress it skillfully and quickly, under the vigilant ...
— The Actress in High Life - An Episode in Winter Quarters • Sue Petigru Bowen
... a cup of coffee—it was half cold and awfully riley—and asked me to help myself to a piece of toast, which had black bars across it, as if it had been striped on a gridiron. ...
— Phemie Frost's Experiences • Ann S. Stephens
... dish my cuisiniere calls a mutton chop. It will be curious to see what variation in the monotony of mutton she will adopt to-day. The first time I ordered 'a chop,' I thought I had amply explained every necessary particular; a certain portion of flesh, and a gridiron: at seven o'clock, up came a cotelette panee, faute de mieux. I swallowed the composition, drowned as it was, in a most pernicious sauce. I had one hour's sleep, and the nightmare, in consequence. The next day, I imagined no mistake could ...
— Pelham, Complete • Edward Bulwer-Lytton
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