Peel them, and throw them as you do so into a large china pitcher.
Take ripe apricots; scald them, peel them, cut them in half, and extract the stones.
Peel them, score the under side, and cut off the stems.
Boil them very carefully, and when they are done, peel them, pour off the water, and set them on a trivet before the fire till they are quite dry and powdery.
Small, ripe pears are excellent glazed; peel them, but leave the stem on, and then proceed as with cherries in every particular.
Take a quart of young and tender potatoes, peel them with a brush, and cut in slices.
Half-boil some fine sweet potatoes; peel them; and when cold, grate as much as will weigh half a pound.
Peel them, and cut off the stems as closely as possible.
Boil four large potatoes; peel them; and, when cold, grate them as fine as possible.
Peel them, chop them fine, and mix them with plenty of bread crumbs, and a little salt.
Boil the eggs hard; put them into cold water, peel them, take out the yolks whole, and shred the whites.
As soon as this becomes too hot for the fingers to remain in it, take out the chestnuts, peel them quickly, and immerse them in cold water, and wipe and weigh them.
Peel them carefully, remove a little of the white pith, and boil the rinds in water 2 hours, changing the water three times to take off a little of the bitter taste.
Select the apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon.
Peel them with a silver spoon (a knife would injure their color), and let them lay in a salt brine for two days.
When done, peel them while, still hot and slice in thin, round slices.
When they are done, peel them, and set them away to cool.
Boil some potatoes; when done, peel them, and set them away to get cold.
When they are soft, peel them, put them in a pan, with an ounce of butter and half a gill of milk or cream.
Peel them quickly, put them in a very hot vegetable-dish, either with or without a napkin, and serve very quickly.
Take some mushrooms, in quantity according to their size, peel them, wash, and then dry them on a cloth.
Peel them, split them into long slips, and dredge them slightly with flour.
Peel them, and put them into a saucepan of very rich melted butter.
Then take them up, peel them, and keep them warm till sent to table.
Take nuts that are neither too large nor too small; peel them to the white, taking off all the green with care, and throw them into pump water as you peel them; let them soak one night.
Take two large lemons; peel them thin, and boil them in three waters till tender; then beat them in a mortar to a paste.
Boil two pounds of white potatoes; peel them, and bruise them fine in a mortar, with half a pound of melted butter, and the yolks of four eggs.
Take six large onions, peel them, cut them up into small pieces, and fry them in a frying-pan in about two ounces of butter.
Take two or three small cucumbers, peel them, slice them, and place them in a dish with a little salt, which has the effect of extracting the water.
Peel them, and, like potatoes, throw them into cold water in order to prevent them turning colour.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "peel them" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
