14 adverbs to describe how to fries

Cut a slice of ham into small pieces, and put them, with the carrots sliced, the shalots, mushrooms, herbs, cloves, and pepper, into a stewpan; fry them lightly in a little butter, pour in the stock, add the bones and trimming from the partridges, and simmer for 1/4 hour.

Divide the fowl into joints; slice and fry the onions in a little butter, taking care not to burn them; sprinkle over the fowl a little curry-powder and salt; fry these nicely, pile them high in the centre of the dish, cover with the onion, and serve with a cut lemon on a plate.

The frame containing the farina may be almost immediately withdrawn after the mould is formed upon the pan; because, from the consistency imparted to the incipient cake by the heat, it will speedily admit of being safely handled: it must not, however, be fried too hastily.

There were crisply fried bacon and eggs, and toast and steaming coffee ready for the two menBrown's cookery.

The fat he yielded was not greatly different from lard; and the pancakesor fritters, as Ben termed themwere soon frying merrily.

They are no less good when fried overnight and reheated in the gravy.

Ratichon, I say, comes to me with the gladsome news that dinner is served; and though she is not all that I could wish in the matter of the culinary arts, yet she can fry a cutlet passably, and one of her brothers is a wholesale wine merchant of excellent reputation.

In the mean time, pr'ythee, stay thy stomach with some Dutchman; an Hollander, with butter, will fry rarely in hell.

Then turn and fry briskly as before.

A pretty dish of small omelets may be made by dividing the batter into 3 or 4 portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over.

Come, fellow Pagans; death meanes to fare well to-day, for he is like to have rost-meate to his supper, two principal dishes; many a knight keepes a worse Table: first, a brave Generall Carbonadoed, then a fat Bishop broyl'd, whose Rochet comes in fryed for the second course, according to the old saying, A plumpe greazie Prelate fries a fagot daintily.

Cut some asparagus, or sprew, into half inch lengths, wash them, and throw them into half a pint of gravy made from beef, veal, or mutton thickened, and seasoned with salt, white pepper, and a lump of white sugar, the chops should be delicately fried and the sauce served in the centre of the dish.

She tried cajolery, fried his take of trout deliciously for him, and he sat down to them sniffing.

The cicada's frying note fried hotter than ever.

14 adverbs to describe how to  fries  - Adverbs for  fries