Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish.

Thicken with flour; boil up and pour over the roast.

Just before serving, thicken the sauce with a little butter and flour; add the sherry, give one boil, and pour it over the meat.

Keep stewing the feet until quite tender, which will be in from 20 minutes to 1/2 hour, reckoning from the time that they boiled up first; then put back the minced liver, thicken the gravy with a little butter and flour, season with pepper and salt, and simmer over a gentle fire for 5 minutes, occasionally stirring the contents.

Strain off as much gravy as is required, thicken it with butter and flour, add the remaining ingredients, skim well, let it simmer for about 10 minutes, then pour it over the meat.

When quite hot through, thicken the gravy with a little butter rolled in flour, and, just before dishing the fricassee, put in the beaten yolks of eggs and lemon-juice; but be particular, after these two latter ingredients are added, that the sauce does not boil, or it will curdle.

Strain and thicken the sauce, flavour it with lemon-juice, mace, sherry, and white pepper; give one boil, and pour it over the meat.

Strain it into a clean stewpan, thicken it with a little butter and flour, and add a flavouring of sherry, lemon-juice, and ketchup, in the above proportion; season with pepper, salt, and a little cayenne; put in the meat, let it gradually warm through, but not boil more than two or three minutes.

Take out the slices of meat and carrots, strain and thicken the gravy with a little butter rolled in flour; add the remaining ingredients, give one boil, put back the meat and carrots, let these get hot through, and serve.

Cut the meat into nice-looking pieces, put them in a stewpan with 1 oz. of butter, and fry a light brown; add the gravy (hot water may be substituted for this), thicken with a little butter and flour, and stew gently about 1/4 hour; season with pepper, salt, and pounded mace; add the ketchup, sherry, and lemon-juice; give one boil, and serve.

Strain and skim the gravy, thicken with butter and flour, give one boil, and pour it round the meat.

Dish them; thicken the gravy with a little butter and flour; let it boil up, add the remaining ingredients, allow the sauce to get quite hot, but not boil, and pour it over the sweetbreads.

Thicken it with butter and flour, add the ketchup and 1 egg well beaten; stir it over the fire, and bring it to the simmering-point, but do not allow it to boil.

Strain the liquor, thicken it with butter and flour, season with salt and cayenne, and add the remaining ingredients; boil it up and skim well; lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to boil: they should soak in the gravy for about 1/2 hour.

Simmer gently until the duck is tender; strain, skim, and thicken the gravy with a little butter and flour; boil it up, pour over the duck, and serve.

Warm it through, and thicken with a teaspoonful of flour; stir the yolks of the eggs into the cream; add these to the sauce, let it get thoroughly hot, but do not allow it to boil, or it will curdle.

Let these stew gently for 1-1/2 hour, strain the liquor, and thicken with a little flour and butter.

Thicken it with flour, and flavour with port wine and ketchup, in the above proportion; add a seasoning of pepper and salt, and put in the pieces of goose; let these get thoroughly hot through, but do not allow them to boil, and serve with sippets of toasted bread.

Dish the pigeons, strain the gravy, thicken it with butter and flour, add the ketchup and port wine, give one boil, pour over the pigeons, and serve.

It seemed leisurely certain, however, of catching us before nightfall; and, sure enough, as the light began to thicken, and we stood admiring its mountainous magnificencevast billows of plum-coloured gloom, hanging like doomsday over a stretch of haunted orchardthe great drops began to patter down.

II How the leaves thicken On the boughs, And the birds make

The moonlight seemed to grow brighter and purer at every step, and the sleeping flowers sweeter and lovelier, and the moss greener and thicken Fairyfoot felt so happy and gay that he forgot he had ever been sad and lonely in his life.

Nor is digestion less necessary to prepare sensible aliments towards their being changed into blood, which is a liquor apt to penetrate everywhere, and to thicken into flesh in the extreme parts, in order to repair in all the members what they lose continually both by transpiration and the waste of spirits.

The optics of Mr. Clay have pierced the millstone with a deeper insight, and discoveries thicken faster than they can be telegraphed!

Go, faithful Adjutant, stir up the cooks And bid them thicken stews and burnish pots. Adjutant.