Prepare a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley.
Cut the meat into pieces, and put it into a stewpan with its eggs, and sufficient fresh butter to stew it well.
Wipe them clean and white with a wet flannel; put them in a stewpan with a little water and let them stew very gently for a quarter of an hour.
Put them into a stewpan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, and a little vinegar, salt and pepper.
Put into a stewpan an ounce of butter and let it melt; add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper and half a cupful of cream or milk.
If the chicken is old, put into a stewpan with a little water and simmer gently till tender; season with salt and pepper, dip in flour or cracker crumb and egg, and fry as above.
Take a pound of figs, chop fine, and put into a stewpan on the stove; pour over them a teacupful of water and add a half cup of sugar.
For every pound of fish put in the stewpan a pint of water, a quarter of a pint of white wine, and a tablespoonful of salad oil.
Put in the glazing stewpan the trimmings, two ounces of sliced carrot, two ditto onion, with pepper and salt.
Cut up two dozen (or so) heads of cooked asparagus into small pieces, and mix in a stewpan with the well-beaten yolks of two raw eggs.
A brace of birds browned in the stewpan with butter or good dripping, and a portion of a hand of pickled pork in small pieces, some chopped onion and a clove or two.
Then close the stewpan and put live coals on the top.
They should then be put into a stewpan with oil and cooked over a brisk fire.
Return to stewpan and add seasoning; two generous tablespoonfuls butter and teaspoonful salt.
Put one-half peck spinach in stewpan and on the fire.
To make a delicious cream toast, mix well a teaspoonful of corn-starch with a little cold milk, and put in a stewpan with a piece of butter the size of an egg.
After grating through a coarse grater, put the chocolate in a stewpan with a coffee-cup or more of hot water; let it boil up two or three minutes, and add plenty of good rich country milk to make it of the right consistency.
Let it boil 25 minutes, then drain it upon a sieve; replace in a stewpan with 3 ozs.
When the rice is cooked replace the beef in the stewpan and warm it.
Put it back in the stewpan with a cupful of tomato sauce and 2 oz.
When the liquid is boiling remove the stewpan from fire and add the flour all at once, then the lemon peel.
Make the dripping hot in a stewpan and fry the steak in it.
When the stock is quite cold, remove the fat perfectly and put the stock in a stewpan on the fire to boil.
Remove the fat perfectly, and put it into a clean stewpan on the fire.
Put them in a stewpan with the water, butter, and sugar.
Put the lid on the stewpan and simmer very gently until the partridges are tender.
Put it with the vegetables into a stewpan with the water, and simmer very gently for four hours; then strain.
Then put them in a stewpan with the stock, carrot, turnip, onion, parsley, and ham.
Put them in a stewpanwith the water, sugar, lemon rind and juice.
Cut the rabbit into neat joints, and fry them in a stewpan in the butter or dripping.
Put them into a stewpan with the butter, sugar, lemon rind and juice, and stew until tender.
Put the butter into a stewpan and fry the vegetables in it.
Put them in a stewpan with the sugar and thin lemon rind and juice and remainder of the water.
Wipe the mushrooms free from grit with a piece of flannel, and salt; put them in a stewpan with the butter, seasoning, and ketchup; stir over the fire until the mushrooms are quite done.
Cut up the celery into pieces, boil it in water for 10 minutes; drain it and put it into the stewpan with the milk, 1/2 oz.
Prepare the onion and apple, chop them very fine, and fry them in the butter in a stewpan until brown.
Choose small button mushrooms, clean and wipe them, and throw them into cold water, then put into a stewpan with a little salt, and cover them with distilled vinegar, and simmer a few minutes.
Bud's head goes through the bottom, like the clown through them paper hoops in a cirkus, the stewpan fittin' down 'round his neck same as one of them Elizbethan ruffs.
Bud Ingalls makes a pass at me pers'nal, an' by way of reeprisal I smashes a stewpan on him.
After thoroughly cleansing with a vegetable brush, place in a stewpanand cover with cold water.
Before mixing all the above ingredients place in a stewpan on the range 1/2 cup of grated chocolate and 1/2 cup sweet milk; allow them to come to a boil, then stand this mixture aside to cool and add to the cake mixture later.
Separate the sweetbreads into small pieces with a silver knife, never use steel, put in a stewpan with enough cream to cover, add butter, pepper and salt to taste.
Boil some pompions, put them in a stewpan with cummin and a little oil; place them for a short time over a slow fire, and serve.
Stockpot, with a large ladle and cullender attached, with small holes; appeared on the column of Trajan, together with the stewpan of Silenus.
Add a little pepper and salt, and simmer in a covered stewpan for 2 hours.
The stewpan should be four or five inches deep, so as to avoid the possibility of the Nutter or vegetable fat bubbling over and catching fire upon the stove.
For savoury dishes and stews one small clove may be boiled (after being peeled) in the stewpan for five minutes.
It is best to remove some from the stewpan when half cooked on the previous day.
To do this a wire basket which will fit loosely into a stewpan is necessary, and it can be purchased at any good ironmonger's shop.
Put the peas in a stewpan with the boiling water and onion and cook until tender (about half an hour).
Stir these in a stewpan until the butter is melted.
Drain and put in a stewpan with one-half pint of milk and one teaspoonful of salt.
Celery Sauce Put in a stewpanwith salt, cayenne and a blade of mace, three grated heads of celery.
Place in a stewpanthe beef, onions and pork or bacon.
Place the terrapin into a stewpan with a glass of sherry or madeira and the prepared paste.
Saute of Shrimps Melt a piece of butter in a stewpan with a little flour, salt and cayenne.
Place the tongue in a stewpan with half a head of celery, one turnip, one carrot and two onions cut in small pieces, one dozen cloves, salt and cayenne.
Then break into the stewpan four sea biscuits, cook for five minutes longer.
In a stewpan uncover'd, at first, let it lie; Then in water proceed to dress it.
When they bend under the touch, they are done, drain in a sieve, then put in a stewpan with a good sized piece of butter, finely chopped parsley salt and pepper.
Boil until tender, slice and put in stewpan with a teaspoon of vinegar, half the juice of a lemon, one half teaspoonful each sugar and salt, a grate of nutmeg and a dash of pepper.
Wash and pare two pounds of artichokes and put them in a stewpan with a slice of butter, two or three strips of bacon rind, which have been scalded and scraped and two bay leaves.
Put the butter, onion, turnip and carrot in the stewpan and cook slowly for fifteen minutes, then add the flour and cook until brown, stirring all the time.
Fill the cavities with quince or pineapple jelly; put the apples in a shallow stewpan with a half cup of water, cover, and steam till nearly tender.
By returning the barley to the stewpan with another quart of cold water, and simmering for an hour or an hour and a half longer, a second cap of barley water may be obtained, almost as good as the first.
Put into cold water and let them come to a boil; then place the stewpan back on the range and simmer gently until tender, but not mushy.
Drain, slice, and put into a stewpan with rich milk or cream nearly to cover; simmer gently until tender; season with salt and a little chopped parsley.
Cut pieces of cold roast beef into thick slices and put into a stewpan with six or eight potatoes, a good-sized bunch of celery cut into small pieces; and a small carrot cut in dice may be added if the flavor is liked.
For cooking, a stewpan with tightly fitting cover should be used.
Pare and slice the potatoes, and put them into a stewpan with two or three tablespoonfuls of minced celery.
Put in a stewpan 2 quarts of water, half a tablespoonful of salt, 2oz.
Chop a middling-sized onion, and put it in a stewpan with 2oz.
Slice up two large onions, place them in a stewpan as before mentioned, wide but not deep, and of thin metal, add a few spoonfuls of olive oil, and fry the onions of a pale brown colour.
Peel and cut 6 onions in slices, put them in a stewpan with 2oz.
Put some butter into a stewpan over a moderate fire, and when it boils put in the minced kidneys.
Put a large lump of butter into your stewpan as you set it over a gentle fire; instead of butter you may use the fat taken from the top of cold roast meat gravy--that of beef or veal is preferable to that of mutton.
After trimming properly, cut the cauliflower into quarters, and put into a stewpan and boil until tender; drain and arrange it neatly on a dish.
When the water in the stewpan boils, put in the broccoli and cook till tender, salting in the last five minutes.
Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns, and boil till it is reduced to half.
Put one or two whiting into a stewpan with two ounces of butter, salt, pepper, two bay leaves, and a glass of claret or Burgundy; cook on a hot fire and turn the fish when necessary.
In another stewpan melt one ounce of butter and mix it with three dessert-spoonsful of flour, then gradually pour the stock from the first stewpan over it, but take out the tarragon.
Roll up each slice of veal, cover with a sheet of buttered paper, put the cover on the stewpan and cook for three-quarters of an hour in two ounces of butter on a slow fire.
Sew the pig up and braize it in a big stewpan with bits of bacon, a clove of garlic with two cuts, a bunch of herbs and one bay leaf, for half an hour.
Roll up the head, tie it up and put it into a stewpan with some bits of bacon, ham, and very good stock, and stew it slowly.
To half a pint of good stock add two good sprays of fresh tarragon, simmer for quarter of an hour in a stewpan and keep the lid on.
In anotherstewpan mix two glasses of Espagnole (No.
Put on stewpan with a piece of "Nutter" or other good vegetable fat.
Flour well and roll out lightly to not quite the size of round stewpan to leave room for swelling.
Put into a stewpan and cover with fillets of fresh cod, fried in the oil.
Wash and trim four heads of celery; set in a stewpan with a teaspoonful of vinegar, salt and cold water; boil until tender and drain dry.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "stewpan" in a variety of sentences. We hope that you will now be able to make sentences using this word.
