Now add an onion and half a sliced carrot, a stalk of celery, a teaspoonful of sweet herbs tied in a bag with a sprig of parsley, two cloves, a blade of mace, eight peppercorns and a teaspoonful of salt.
Cut onion and turnip fine and put in a muslin bag with bay leaf, peppercorns and celery leaves.
Turn boiling vinegar on them, with salt, alum, andpeppercorns in it, in the same proportion as for cucumbers.
When you have done collecting your cucumbers for pickling, take them out of the salt and water, turn on scalding hot vinegar, with alum, salt and peppercorns in it.
To a gallon of vinegar put an ounce of mace, one of peppercorns and cinnamon, (cloves and allspice improve the taste of the cabbages, but they turn it a dark color.
Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoonpeppercorns and a small bit bay leaf.
Add a fewpeppercorns and mustard seeds and seal hermetically.
Boil the onion, herbs, and peppercornsin the milk, strain them out, pour the milk over the butter and flour, and stir till it boils.
Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 dozen peppercornstill they are quite brown, but not burnt.
Wash the peas well in cold water, and put them into a saucepan with the vegetables sliced up, the peppercorns and the water.
Pour in the stock, add the peppercorns and vegetables, bring to the boil, simmer very gently for one hour and a half.
Cut them all up into small pieces and put them into the saucepan with the leeks, pour over the boiling water or liquor, put in the peppercornstied in a piece of muslin, and a piece of bacon rind if there is any in the larder.
In very hot weather put peppercorns and a fagot of herbs only, as the vegetables cause the stock to turn sour very soon; peppercorns should always be used, as they impart a much pleasanter flavour to soup than pepper.
Return it to the kettle with the peppercorns and allspice, crushed, and water.
Add to them while on the fire twelve white peppercorns and two blades of mace, beaten very fine, and a very little salt.
Take out the onion and peppercorns when ready to serve.
Rub with salt and black pepper and paprica; pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns and cloves.
Peel and quarter the onions, and boil them in salted water with the peppercorns and lemon peel.
Slice the onion, and boil it in the tomato juice with the peppercorns and salt for one hour; strain.
Add water, peppercorns and salt, and stew gently for half an hour.
Simmer the lentils with the peppercorns (tied up in a piece of muslin) and mace for one hour, add the salt, remove the peppercorns and strain.
Dissolve the butter in a saucepan, then place in it the haricot beans, onion sliced, mace, lemon peel, peppercorns and water.
The last hour add one-half cup each of carrots, celery, onion, and season with one-half teaspoon of peppercorns and one tablespoon of salt.
Put two peppercorns down their throat when first hatched.
Set three quarts of water on the fire, mix smooth as much oatmeal as will thicken the whole, with a pint of cold water; and when the water boils pour in the thickening, and add twenty peppercorns in fine powder.
Add the rind of half a lemon finely shred, six peppercorns in fine powder, four eggs, a glass of brandy, a little salt, and as much milk as will make it of a proper consistence.
As soon as hatched, put threepeppercorns down their throat.
Why," said Urad, "didst thou bestow so many peppercorns upon me, as they now will become useless?
For," said the provident Houadir, "when it shall please the Prophet to snatch me also from you, my dear Urad will then have only the peppercorns to assist her.
She had now no more peppercorns to depend upon; wherefore she cried to Houadir to succour her; but the genius was deaf to her entreaties.
Urad pulled the peppercorns out of her bag, and presented them to the son of Houadir, whose eyes flashed with joy at the sight, and he immediately thrust them into the folds of his garments.
On receiving birds of all kinds, put in their mouths three or four peppercorns bruised and one clove of garlic, and pepper the place where shot.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "peppercorns" in a variety of sentences. We hope that you will now be able to make sentences using this word.
