Procure two beef shin-bones about six to eight inches long; cover them with dough, and wrap them in muslin; pour hot water enough to cover them, and boil for an hour and a half.
Chop up two dozen small clams into fine pieces; simmer for thirty minutes in hot water enough to cover them.
Put a pound of prunelles, (cost fifteen cents,) in enough boiling water to cover them, and stew them gently for one hour.
Should they not make brine enough to cover them in a few weeks, you must add some, for they will be rusty if not kept under brine.
Cover them thoroughly, shake them, then dip again into the egg (if this has become full of crumbs strain it), and again lay them in the meal.
Stuff them in shape with equal parts of sweetbreads and oysters, sew them up; roll them in buttered paper, and cook in the oven in enough Chablis to cover them.
Melt together over the fire a scant tablespoonful of butter and one of flour; when they are thick and smooth, stir in a gill of boiling water quickly.
Have a little dried parsley and grated tongue or ham, and scatter alternately on each quenelle.
Cover them to keep warm while you fry, in the same lard, all the best part of a fresh lettuce, chopped small.
Put them into a pot with enough water to cover them, and season them slightly with pepper and salt.
Put them into a soup-pot with sufficient water to cover them, and let them stew till well browned.
Boil the apples, with just enough water to cover them, until tender; mash with a spoon, and strain out the juice.
Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quantity of vinegar to use.
Boil the apples in a kettle until soft, with just enough water to cover them; mash, and strain through a coarse sieve.
Cover them, and set them to rise about an hour and a half.
Cover them up with mould three and a half inches deep, and well pressed down.
Cut three or four muffins in two, pour over them boiling milk sufficient to cover them, cover them up until they are tender.
Pour in boiling water to come up to the tender heads, but not to cover them.
In the morning pour off the water and put them in a stew-pan with cold water enough to cover them generously.
Break the cobs and put them on to boil in sufficient cold water to cover them.
Cut up two young chickens, put them in a stewpan with just enough cold water to cover them.
Take the turkey bones and boil three-quarters of an hour in water enough to cover them; add a little summer savory and celery chopped fine.
Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them.
Baste a floured cloth around each and put into a pot with enough boiling water to cover them well.
Cover them close, and now and then baste them with the liquor: when done enough, black the tops with a salamander.
Add half vinegar and half small beer, enough to cover them.
Cover them close, let them simmer for half an hour, observing that they do not burn; then put in beef broth, stew it, and strain it off.
As the quantity of syrup need not be enough to cover them, turn them round, that each part may partake of the syrup, and let them remain in it hot till they are wanted.
I find, at the day of judgment, some will be crying to the rocks to cover them, and some at the gates of heaven for entrance.
Suppose that those that cry to the rocks to cover them, are they whose conscience will not suffer them once to look God in the face, because they are fallen under present guilt, and the dreadful fears of the wrath of the Lamb.
Then put them in a jar, and pour on them sufficient of the above spiced vinegar, hot, to cover them.
Boil enough vinegar to cover them, pour over them and let them stand till the next day, boil the vinegar the second time, and pour it on again.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "cover them" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
