Beneath this incoherent but exciting radiance the guests swayed and glided, in a joyous din, under the influence of an orchestra of men snouted like pigs and raised on a dais.
— from The Lion's Share by Arnold Bennett

That it be earnestly recommended to all the members of this Society to make its important objects and plans a subject of special and frequent prayer, both in private and in the family.
— from The Atonement, as taught by the Church of England: A Sermon by Edward Hoare

There is, besides, every reason to believe that this monument, represented below, really occupies the site of the one which was set up by him whose name it bears.
— from Palestine, or, the Holy Land: From the Earliest Period to the Present Time by Michael Russell

—When trimmed and flattened, dip them in beaten egg, roll them in bread-crumbs and broil, either as they are, or enveloped in buttered paper, and serve them with a maître d'hôtel sauce.
— from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food by Pierre Blot

As soon as cool, cut it in about half a dozen pieces, dip them in beaten eggs, roll them in bread-crumbs, and broil both sides till turning of a golden color; serve warm with a maître d'hôtel sauce, or with anchovy or horse-radish butter.
— from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food by Pierre Blot

"Forget not to call me to their minds when thou dost meet them, and say that I be ever ready to serve them as best I may."
— from A Boy's Ride by Gulielma Zollinger

He not only sanctioned the prohibition of Portugal forbidding Jesuists from entering the kingdom, and consented to the abolition of the inquisition, but even requested that all persecution against the Jews should cease, and that they should be admitted to greater rights and privileges.
— from Monks, Popes, and their Political Intrigues by John Alberger

Simmer gently for six hours, let them become cold in their liquor; remove the cloths in which they were tied, dip them in beaten egg, roll them thickly in bread-crumbs, broil them, and, when a deep yellow color, serve very hot.
— from French Dishes for American Tables by Caron, Pierre, active 1886-1899

—When the steaks are cut and prepared as directed, dip them in beaten egg, roll them in bread-crumbs, then broil, and serve them with either a maître d'hôtel or tomato-sauce, or with potatoes, etc.
— from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food by Pierre Blot