Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat.
Put one-fourth a cup of butter into the blazer; when colored a little add the cubes of liver dredged with two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and half a teaspoonful of salt.
A dash of pepper (paprica preferred) may decorate the top of the dressing.
Beat six eggs until whites and yolks are well mixed; add half a teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or cream.
Strain over one cup of chopped ham and stir until the mixture begins to thicken, then fold in one cup of thick cream beaten stiff; add, also, a few grains of paprica and salt, if needed.
Chop two parts of cold tongue and one part of cold ham (one-fourth as much fat ham as lean) very fine; pound in a mortar, and season with paprica and a little mixed mustard.
Cook a can of tomatoes, half an onion, a stalk of celery, a bay leaf, two cloves, a teaspoonful of salt and a dash of paprica ten minutes.
Then place the pan in the double pan containing water already hot; add to the livers a half cupful of Madeira and a few stoned olives; season with salt, pepper, and paprica after the wine is in; cover and let it simmer for ten minutes.
Stir until the moisture is nearly evaporated; add a tablespoonful of sherry, salt and pepper, and paprica to taste; spread on toasted biscuits, or on thin slices of toast.
Season with salt and paprica or a dash of cayenne.
The paprica is also eaten in the green state filled with meat minced.
Paprica grows very plentifully out here; the stews are quite red with it.
Let stew slowly with chopped onions, chives, celery and parsley; add salt and paprica to taste.
Remove the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg.
Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar.
Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.
Season with salt and paprica to taste; add 1 tablespoonful of brown sugar.
Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley.
Add chopped parsley, salt, paprica and ginger and mix with 1 egg.
Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine.
Sprinkle with salt and paprica and the grated peel of a lemon.
Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste.
The boys heard him murmur: "The King of Paprica will not like this.
Don't let it be known," the old man went on, "but the King ofPaprica holds dominion over the Riffles.
Now remember, not a word to the King of Paprica if you meet him.
All it needs is the King of Paprica now to complete it.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "paprica" in a variety of sentences. We hope that you will now be able to make sentences using this word.
