Put it over a fire, thicken it with flour and water, keep stirring till it boils, and then season to the palate with anchovie liquor, lemon juice, and cayenne pepper.
Keep stirring on a slow fire for five or six minutes; salt to taste, turn into the soup-dish, and serve.
Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk; strain this to the sauce, keep stirring it over the fire, but do not let it boil, or it will curdle.
If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not allow it to boil.
Keep stirring, to prevent its burning, and when done, lay it in a sieve to drain.
Add the butter and a seasoning of salt, keep stirring one way till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve.
Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk; strain this to the sauce, keep stirring it over the fire, but do not let it boil, lest it curdle.
Let it boil for 3 or 4 minutes; keep stirring it until it is rather thick; when add 3 tablespoonfuls of good melted butter or cream, and serve very hot.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "keep stirring" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
