Drain them, and put them into a stew-pan with some butter.
After they have come to a boil, take them off the fire; drain them, and when cool, chop them small.
Take them out when quite cold; drain them; and put them into a stew-pan with the liquor of three dozen large fine oysters seasoned with half a grated nutmeg, or more; and eight or ten blades of mace.
Strew over them some dry bread-crumbs; then fry them in lard or fresh butter--drain them well, and send them to table hot.
Split half a dozen heads of celery into slips about two inches long, wash them well, drain them on a hair sieve, and put them into a soup pot, with three quarts of clear gravy.
Then take out the peels, grate fine sugar over them, drain them on a sieve, and dry them before the fire.
Boil a strong brine of salt and water, simmer the vegetables in it one minute, drain them, and dry them on tins over an oven till they are shriveled up; then put them into a jar, and prepare the following pickle.
Drain them on a sieve, make a thin syrup of loaf sugar and water, and boil the peels in it till the syrup begins to candy about them.
Braise them till tender, drain them dry, and serve them up with green truffle sauce, or celery, asparagus, or peas.
CUT the tails into joints, and blanch and wash them; then braise them till tender, drain them dry, and serve them up with haricot sauce over.
Drain them dry, and serve them up with a very good-seasoned cullis sauce and ketchup in it.
Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley.
Blanch four dozen oysters until rather firm (they must not nearly boil) drain them on a sieve; save the liquor in which they are blanched.
Cut about fifty middling sized French beans into diamonds, and boil them very green in salt and water; when done, drain them upon a sieve; then put ten tablespoonfuls of white sauce (No.
Drain them, and rub them through a cullender or a sieve into a deep dish; season them with pepper and salt, and mix with them an ounce of butter, and two beaten eggs.
Then take them out, drain them, and (having peeled off the skins) cut them up, and mash them smooth in a deep dish.
When they are quite soft, drain them in a cullender, and mash them.
Drain them well--place in a jar, and pour over them vinegar spiced and prepared as for yellow pickles, omitting the turmeric and lemons, and using black pepper instead of white.
Let them remain for ten days; drain them, and put them in the jar intended for use.
Cut your cabbage and scald them in strong salt water till you can run a straw through them; drain them for a day and put into plain vinegar for two weeks; let them drain again a day or two before putting into the prepared vinegar.
Sprinkle a little salt over the vegetables and drain them; put them in the soup-tureen and pour the hot soup over.
Sardine Sandwiches Scrape off all the skin from the sardines, and take out the bones and drain them by laying them on brown paper; mash them with a fork, and sprinkle with lemon juice, and spread.
When done, drain them, and send them to table with a dish of cucumbers sliced and dressed in the usual way, with vinegar, pepper and salt.
When done, take them out of the stew pan, drain them, and keep them hot while you prepare the gravy.
Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and reduce the syrup by boiling it quickly for a few minutes.
From 7 to 10 minutes to fry the fritters; 5 minutes to drain them.
When done, drain them well, and lay them all round the dish, with the leaves outside.
Boil the cauliflowers in small pieces till tender; drain them in a sieve; when quite dry lay them in a dish; season the sauce with a little pepper and salt, and pour it pretty thick over them.
Drain them, and have ready a rich white sauce, the same that is used for boiled chickens, only without truffles or mushrooms; pour this sauce over the celery, and serve hot.
Then place them in pots of suitable size, taking great care to rub the seasoning well over them as you lay them in; because the seasoning is apt to get from the fish when you drain them.
Let them simmer gently for about 2-1/2 hours; then take them out, drain them, and let them cool.
Drain them thoroughly, chop them, and rub them through a tammy or sieve.
Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce.
When they are tender, take them out, and put them into cold water; drain them on a cloth till all moisture is absorbed from them.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "drain them" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
