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Wild flowers neatly arranged with alternate tufts of green are very pretty during warm weather. During cold weather garnish with pretty designs cut from beets, turnips, radishes, celery, etc. BORAGE FOR SALADS. This is an excellent ingredient in nearly all vegetable salads.
Then serve it hot, with melted Butter and Lemon-Juice, or Verjuice, and garnish with Lemon sliced, and pickled Berberries. Cream Custard. From Lady H.
The cook, it seems, having been served out fresh water to dress vegetables for all hands, had inadvertently used it for some other purpose, and boiled the greens in a copper of salt water, which rendered them so intolerably tough, that they were not fit for use; consequently the sailors had not their expected garnish, and a general murmur taking place, the above punishment was inflicted.
Take off the bandage, garnish with green pickles and curled parsley, and serve. Buy the best of beef, or that part which will be the most lean and tender. The tender part of the round is a very good piece. For every twenty pounds of beef use one pint of salt, one teaspoonful of saltpetre, and a quarter of a pound of brown sugar.
Eighteen towers and five gateways garnish the long extent of the inclosing wall; two of the gateways are interesting; that of the Saviour built by Pietro Solario in 1491, and that of the Trinity by Christopher Galloway in the Seventeenth Century. Here, among the churches are those of the Assumption and of St.
Waller is his favourite: and as that admirable writer has the best and worst verses of any among our great English poets, Ned Softly has got all the bad ones without book, which he repeats upon occasion, to show his reading, and garnish his conversation.
To garnish and beautify this formidable defence, nature had cast over all a network of creeping herbs with most extraordinary flowers, delightful both to see and smell, but why so prickly, no man can say. "Surely, this must be paradise," cries Moll, staying to look around her.
Slice the fish; season highly with salt, pepper, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing. Jewish Stewed Goose. Clean and cut a fat goose into pieces; season with salt, pepper and ginger.
Then pour into the Pan, when, the Liquor is out, some strong Gravey, a Glass of Claret, some Nutmeg, some Spices, and a little Salt, with a little Lemon-Peel grated; and when the Sauce is strong enough, then strain the Sauce, and thicken it with burnt Butter. Then serve them up hot, with a Garnish of sliced Lemon, and some Sippits fry'd in Lard. A Gammon of a Badger roasted. From Mr.
Place on an attractive dish, scoop out the juice and pulp with a spoon and sweeten if necessary. Peel the pineapple, dig out all the eyes, then cut from the core downward, or chop in a chopping-bowl, and set on ice until ready to serve. Then sugar the fruit well, and form into a mound in a dish. Garnish the base well with leaves or small fruit of any kind.
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