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Updated: June 12, 2025
His nose, like a buskin. His tongue, like a jew's-harp. His nostrils, like a forehead cloth. His mouth, like a horse-cloth. His eyebrows, like a dripping-pan. His face embroidered like a mule's On his left brow was a mark of pack-saddle. the shape and bigness of an His head contrived like a still. urinal. His skull, like a pouch. His eyelids, like a fiddle.
Wipe it thoroughly all over with a clean wet towel. Lay it in a dripping-pan, and baste it well with butter or suet fat. Set it in the oven. Baste it frequently with its own drippings, which will make it brown and tender. When partly done season with salt and pepper, as it hardens any meat to salt it when raw, and draws out its juices, then dredge with sifted flour to give it a frothy appearance.
Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and 1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs; add 1 egg. Season with sage, thyme, salt and pepper; then put in a dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake in a hot oven until done. Jewish Stewed Cabbage. Shred a red cabbage very fine.
Enough juice and fat will drop from the roast to give the necessary broth for basting. Baste frequently and turn occasionally, being very careful, however, not to stick a fork into the roast. ROAST BEEF, No. 2 Season meat with salt and paprika. Dredge with flour. Place on rack in dripping-pan with two or three tablespoons fat, in hot oven, to brown quickly.
Fix the joint or fowl firmly on the hook, give it a spin with the hand, and the worsted threads wound, unwound, and wound again, turning it before the blaze an admirable jack, if only looked after. At present it hung motionless over the dripping-pan, and the goose wore a suit of motley, exhibiting a rich Vandyke brown to the fire, an unhealthy yellow to the window. "There now!"
To roast a LOBSTER. If your lobster be alive tie it to the spit, roast and baste it for half an hour; if it be boiled you must put it in boiling water, and let it have one boil, then lie it in a dripping-pan and baste it; when you lay it upon the dish split the tail, and lay it on each side, so serve it up with melted butter in a china cup. To make a QUAKING PUDDING.
In a large dripping-pan cut two carrots, one onion and some salt pork in thin slices; add two bay-leaves, two cloves, four kernels of allspice, half a lemon sliced, and season with salt and pepper; place the saddle of venison in the pan, with a quart of good stock boiling hot and a small piece of butter, and let it boil about fifteen minutes on top of the stove; then put it in a hot oven and bake, basting well every five minutes, until it is medium rare, so that the blood runs when cut; serve with jelly or a wine sauce.
Put a little salt and water into the dripping-pan, and for awhile baste the meat with it. Then baste it with its own gravy. A fillet of veal will require four hours roasting. As it proceeds, place it nearer to the fire. Half an hour before it is done, remove the paper, and baste the meat with butter, having first dredged it very lightly with flour.
Make a rising of a quart of warm water, a little salt, a tea-cup of yeast, two spoonsful of butter and flour; let this rise, and knead it with as much flour as will make a soft dough, and work it well; when it has risen again, mould it out, and bake half an hour. A nice griddle cake may be made by rolling this out, and baking it on the griddle or dripping-pan of a stove. Potato Rolls.
For one Wide-nostrils, a huge giant, had swallowed every individual pan, skillet, kettle, frying-pan, dripping-pan, and brass and iron pot in the land, for want of windmills, which were his daily food.
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