text_original: =Scallops en Brochette.=  Drain twenty four medium sized scallops in a napkin. Parboil them a moment. When cool arrange them on four skewers, six on each, alternated with thin slices of bacon the size of the scallops in width. Brush over the scallops a little melted butter, and broil. When done, serve with tufts of watercresses and lemon.
text_transcription: SCOLLOPS ON BROCHET DRAIN TWENTY FOUR MEDIUM SIZED SCOLLOPS IN A NAPKIN PARBOIL THEM A MOMENT WHEN COOL ARRANGE THEM ON FOUR SKEWERS SIX ON EACH ALTERNATED WITH THIN SLICES OF BACON THE SIZE OF THE SCOLLOPS IN WIDTH BRUSH OVER THE SCOLLOPS A LITTLE MELTED BUTTER AND BROIL WHEN DONE SERVE WITH TUFTS OF WATER CRESSES AND LEMON
phonemes: ˈiːkwəlz skˈæləps ˈɛn bɹətʃˈɛt.ˈiːkwəlz dɹˈeɪn twˈɛnti fˈɔːɹ mˈiːdiəm sˈaɪzd skˈæləps ɪn ɐ nˈæpkɪn. pˈɑːɹbɔɪl ðˌɛm ɐ mˈoʊmənt. wˌɛn kˈuːl ɚɹˈeɪndʒ ðˌɛm ˌɔn fˈɔːɹ skjˈuːɚz, sˈɪks ˌɔn ˈiːtʃ, ˈɔːltɚnˌeɪɾᵻd wɪð θˈɪn slˈaɪsᵻz ʌv bˈeɪkən ðə sˈaɪz ʌvðə skˈæləps ɪn wˈɪtθ. bɹˈʌʃ ˌoʊvɚ ðə skˈæləps ɐ lˈɪɾəl mˈɛltᵻd bˈʌɾɚ, ænd bɹˈɔɪl. wˌɛn dˈʌn, sˈɜːv wɪð tˈʌfts ʌv wˈɔːɾɚkɹˌɛsᵻz ænd lˈɛmən.