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Dredge and baste them, and let them roast ten minutes. Take the crumb of a penny loaf, grate it, and put it into a fryingpan, with a little bit of butter. Shake it over a gentle fire till it becomes brown; lay it between the birds on a dish, and pour melted butter over it.
Yet if we recoil so far as to conclude that superior mind consists in being the dupe of our ethical classifications of virtues and vices, in short, of conventional morality, we shall fall out of the fryingpan of the football club into the fire of the Sunday School.
Nice change of air. Out of the fryingpan of life into the fire of purgatory. Does he ever think of the hole waiting for himself? They say you do when you shiver in the sun. Someone walking over it. Callboy's warning. Near you. Mine over there towards Finglas, the plot I bought. Mamma, poor mamma, and little Rudy.
And if thy oblation be a meat offering baken in the fryingpan, it shall be made of fine flour with oil. And thou shalt bring the meat offering that is made of these things unto the LORD: and when it is presented unto the priest, he shall bring it unto the altar.
Fry them of a light pale brown, but do not suffer them on any account to get black. Put them into a stewpan, pour boiling water on the browning in the fryingpan, boil it up, and pour it on the meat. Add a bunch of parsley, thyme, and savoury, a small piece of marjoram, the same of taragon, some mace, berries of allspice, whole black pepper, a clove or two, and a bit of ham, or gammon of bacon.
Beat six fresh eggs extremely well, strain and mix them with a pint of cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the fryingpan tolerably hot, wipe it with a clean cloth, and pour in the batter so as to make the pancakes thin.
Put a quantity of lard in a fryingpan; and when quite hot, drop a dessert-spoonful of batter at a time, and turn them as they brown. Send the puffs to table quickly, with sweet sauce. LIME WATER. Pour two gallons of water upon a pound of fresh-burnt lime; and when the ebullition ceases, stir it up well, and let it stand till the lime is settled.
Dry them well in a clean cloth, and fry them in lard or dripping. Take care that the fat and the fryingpan are both perfectly clean. Put the pan on a quick fire; as soon as the lard boils, and is still, put in the potatoe slices, and keep moving them till they are crisp. Take them up and lay them to drain on a sieve, and then send them to table with a very little salt sprinkled over.
Set it before the fire to rise, and cover it close. Set on the fryingpan, rub it over with a bit of butter tied up in muslin, and pour in as much batter at a time as is sufficient for one crumpet. Let it bake slowly till it comes to a pale yellow; and when cold, the crumpets may be toasted and buttered. CUCUMBERS. The best way of cultivating this delicious vegetable is as follows.
PORK CHOPS. Cut the chops nearly half an inch thick, trim them neatly, and beat them flat. Put a piece of butter into the fryingpan; as soon as it is hot, put in the chops, turn them often, and they will be nicely browned in fifteen minutes. Take one upon a plate and try it; if done, season it with a little finely minced onion, powdered sage, pepper and salt.
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