Cover each with a layer of forcemeat, roll them up in a nice form, and skewer them.
When the whole is well blended together, mould it into balls, or whatever shape is intended, roll them in flour, and poach in boiling water, to which a little salt should have been added.
As fast as the croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs; drop them in the smoking hot fat and fry them a light golden brown.
In the morning drain off the water, wipe them dry, roll them in flour, and fry in a little butter on a hot, thick-bottomed frying pan.
Roll them on a ribbon-block with the clay upon them; let them rest a few hours; then brush off that clay, and put on some fresh.
Then sprinkle the shirts, and fold orroll them up, with the collars and wristbands folded evenly inside.
Having squeezed your wet towels as dry as you can, fold or roll them into as small a compass as possible; and put them into the case.
Having blanched the almonds, roll them well in this iceing, and dry them in a cool oven.
Make the paste into dumplins, roll them in a little flour, and put them into boiling water.
Roll them up tight, about the size of two fingers, but not more than two or three inches long.
Sprinkle the inside with salt, roll themup tight from the tail and upwards, and fasten with small skewers.
Spread the pancakes with jam, roll them up and cut them across into slices.
Mash the potatoes well with one of the eggs, add seasoning, form the mixture into sausages, roll them in egg and breadcrumbs, and fry them brown.
Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven.
Make the mixture into sausages, roll them into a little breadcrumb, and fry them brown in a little vege-butter.
Roll them in finest possible breadcrumbs and drop into hot Crisco.
Dry the pieces of oxtail, roll them in flour, put them with ham and sliced vegetables and Crisco into the stewpan, and fry until brown.
Make into forms, roll themin a beaten egg and bread crumbs.
Now wipe the filets dry and roll them up with the skin side inward to make them stand firm; place the filets on a buttered baking tin, first rolling them into bread crumbs.
Another way is, after having dipped the beef in pickles, roll them in flour and proceed as above, adding double the quantity of water.
Roll them up tight, skewer them; fry or brown them in a Dutch oven; stew them in some beef broth or gravy until tender.
Boil as many eggs as you want very hard; take out the yolks, roll them up in the forcemeat, and make them the size and shape of an egg.
Lay on some good forcemeat, made with veal; roll them, and tie them round once or twice, to keep them in a neat shape.
Roll them in a mixture of pepper, allspice and vinegar.
Make into balls about twice the size of a walnut, with floured hands, roll them well in flour, and fry yellow-brown in good dripping or lard.
Roll them in flour; set in a floured pie-dish, not touching each other, and leave in a quick oven until crusted over.
Roll them in flour, lay upon a greased plate, and set within the oven to “crust.
Cut lengthwise 3 bananas, roll them in flour and fry in butter until a light-brown.
Take a round of beef, trim off the fat, cut fat bacon into strips and roll them in a mixture of sweet herbs, spice, salt and pepper.
Cut them across into pieces an inch or more wide, roll them in flour, and fry to a fine brown.
The shells having been first thoroughly cleaned, fill them about one-third full of the composition, roll them slowly so as to spread the mixture over the whole interior surface, and then pour off the residue.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "roll them" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
