Strain again, and return to kettle and let boil, and add one pint milk, one teaspoon cornstarch rubbed smooth in a tablespoon butter and a little salt and pepper, serve hot.
Parboil them for twenty minutes or half an hour, after which you stew them in a little milk, till they are tender, add a little salt and pepper, make a little sauce of the milk and serve.
Take an equal quantity of young tender ocra chopped fine, and ripe tomatoes skinned, an onion cut into slices, a small lump of butter, a little salt and pepper.
When it boils, take off the scum, put in two or three onions, a blade of mace, a little salt and pepper.
Mutton for roasting, should have a little butter rubbed on it, and a little salt and pepper sprinkled on it--some people like cloves and allspice.
Take the juice of the oysters, and to a pint put a couple of sticks of mace, a little salt and pepper.
Drain the liquor from two quarts of firm, plump oysters; mix with it a small teacupful of hot water, add a little salt and pepper, and set over the fire in a saucepan.
When the onion has taken a good color, add the tomatoes, and cook until they sputter, then add the peppers and a little salt and pepper.
Take the yolks and mix with them one heaping tablespoon of butter, one tablespoon of Parmesan cheese grated, and a little salt and pepper.
Put into a saucepan one generous tablespoon of butter, three-quarters tablespoon of flour, stir, and when they are half cooked, add the spinach and a little salt and pepper.
Then add the yolks and one rounded tablespoon of melted butter, and a little salt and pepper.
To make the soup--cut up the ducks, season the pieces with a little salt and pepper, and lay them in a soup-pot.
Cut the meat in pieces, season them with a little salt and pepper, and put them into a pot with three quarts of water.
In the Entrees will be found how the remains of them may be dressed.
There are many ways of cooking ducks, but this is the plainest and the best.
If you have no oven ready, stew gently on a hot plate, or by the side of the stove, with the lid on and live coals on the top.
Four ounces of veal, six ounces of butter, three ounces of lean sausage-meat, a teaspoonful of mixed sweet herbs, a little salt and pepper.
Cook together a dessertspoonful of butter and flour; when they bubble, pour the strained gravy to it, with a gill of sherry and a little salt and pepper; stir till smooth; boil till as thick as cream.
Put in enough water to half cover the vegetables, add a little salt and pepper, place the lid over the pan and stew gently for half an hour, then squeeze a little lemon juice in it and turn on a hot dish, and serve.
Put in a large saucepan a good-sized lump of butter and a little salt and pepper.
Beat three eggs with two tablespoonfuls of cream, adding a little salt and pepper.
Take the largest-sized oysters; drain off the juice, and dry in a cloth; beat two eggs in a spoonful of milk, adding a little salt and pepper.
Take up, pull out the large bones, and lay in a stone jar, sprinkling on each layer a little salt and pepper, with a few cloves or allspice.
Skim the water, and add one ounce of hog's lard and a little salt and pepper.
The inward of this Bird eats like Marrow; this is generally eaten with Juice of Orange, a little Salt and Pepper, without other Sauce.
Squeeze the juice of half a Seville orange or lemon on the other part, and sprinkle a little salt and pepper.
Joint it at every bone, mix a small nutmeg grated with a little salt and pepper, crumbs of bread, and herbs.
Put these into a stewpan, with three pints of water, a little salt and pepper, a sprig of sweet herbs, and three cloves.
Beat the whole well in a mortar, with a dessert-spoonful of mustard, and a little salt and pepper.
Slice four ounces of truffles, beat them with six eggs, a little milk, and a little salt and pepper.
Slice an onion fine, and fry brown in two tablespoonfuls of fat; add to this a cup of fine, dry bread crumbs and a little salt and pepper, and stir till brown.
Drain the beans well and sprinkle them with a little salt and pepper.
Butter a baking dish, put in a layer of fish, then one of crumbs; sprinkle with a little salt and pepper, and dot the crumbs with butter; then put on a layer of white sauce.
Cut the kidneys into thin slices; having first soaked them in cold water, rub them with a little salt and pepper.
Take half a pound of maccaroni, and put it into a stew-pan with an ounce of butter, a little salt and pepper, and water enough to cover it.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "little salt and pepper" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
