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Updated: June 27, 2025
The old gentleman sat down in a loud rocker and began to tell me a lot of things I didn't want to hear. Uncle Peter always intersperses his remarks on current topics with bits of parboiled philosophy that make one want to get up and drive him through the carpet with a tack hammer. When it comes to wise saws and proverbial stunts Uncle Peter has Solomon backed up in the corner.
The best vinegar should always be used for pickling; in all cases it should be boiled and strained. The articles to be pickled should first be parboiled or soaked in brine, which should have about six ounces of salt to one quart of water. The spices used for pickling are whole pepper, long peppers, allspice, mace, mustard-seed, and ginger, the last being first bruised.
It is intended for the tea-table. Take fine ripe pippin or bell-flower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a pound of loaf-sugar. Put the apples into a stew-pan with just water enough to cover them, and let them boil slowly for about half an hour. They must be only parboiled.
Cancut sustained our a priori, that trout were waiting for us over by the Aybol. By this time the tree-shadows, so stiff at noon, began to relax and drift down stream, cooling the surface. The trout could leave their shy lairs down in the chilly deeps, and come up without fear of being parboiled. Besides, as evening came, trout thought of their supper, as we did of ours.
Death in the jaws of the Wild Man of the West was infinitely preferable to being parboiled and suffocated; but the Wild Man had judiciously made way for them. They gained the outer cave, and sprang down the pathway. Dick plied the handle of the shrieking-machine with the secondary object in view of relieving his own feelings! The din was indescribable!
The thought sent a horrible, sickly sensation all over him, and the solid rock seemed to tremble beneath his feet. The door opened, and something quite the opposite of an angel presented itself. It was Bridget; and her red hair was dishevelled, her face flushed to the parboiled tint, and her dress uncommonly damp and frowsy. A mop which she held in her hand explained everything.
"It strikes me," said Uncle Lance, rising and lifting a pot lid, "that these birds are parboiled by this time. Bring me a fork, Enrique. Well, I should say they were. I hope hell ain't any hotter than that fire. Now, Tiburcio, if you have everything ready, we'll put them in the oven, and bake them a couple of hours." Several of us assisted in fixing the fire and properly coaling the ovens.
I dragged myself out into the sun and ordered my horse boy to bring me a bucket of water as hot as I could bear my feet in, and then made him keep it hot with ashes until my feet were almost parboiled, when the headache gradually subsided, leaving me a wilted, helpless being, hardly able to sit in the saddle.
An English lady with small feet and delicate hands responded to the spirit of the hour, left her English home and her servants, and went to the hospital front in France. She wrote home: "I am helping not only to dress the wounds, but to wash dishes. My soft hands are parboiled but hardening; my feet are sore; and my legs are swollen.
They should be mixed perfectly smooth, and the ingredients thoroughly incorporated. Forcemeat balls must not be larger than a small nutmeg. If for brown sauce, flour and fry them: if for white sauce, put them into boiling water, and boil them for three minutes: the latter are by far the most delicate. Parboiled sweetbreads and tongues are the principal ingredients for stuffing or forcemeat.
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