Remove the stalks and leaves, break the flower into pieces, parboil them in brine, then drain them, and lay them in a jar, and pour over boiling spiced vinegar.
When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire.
Choose some fine fresh gherkins, and set them to soak in brine for a week; then drain them, and pour over boiling vinegar, prepared with the usual spices, first having covered them with fresh vine leaves.
Let them stand two days; then drain them, and stuff with the same mixture as is used for peppers.
Boil fifteen minutes; then drain again, and throw this vinegar and water away.
Stir all the time until a golden brown; then drain, and put with the meat.
Cut the tomatoes in thin slices, sprinkle with the salt, and let them stand two days; then drain them.
Wash the rice well in two waters; make 2 quarts of water boiling, and throw the rice into it; boil it until three-parts done, then drain it on a sieve.
Pare and cut the cucumbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for ½ hour, then drain them in a cloth, and put them into a stewpan with the butter.
The next and last process in the preparation of bacon and hams, previous to being sent to market, is drying.
Put in the salt when the water boils, and simmer the beef-tea gently from ½ to ¾ hour, removing any more scum should it appear on the surface.
Then drain it, and send it to table, garnished with alternate heaps of grated horseradish and curled parsley, and accompanied by a boat of egg-sauce.
Then drain it, wrap it in a dry cloth, and set it in a cold place till next day.
Boil them slowly till quite soft; then drain them in a cullender, and mash them.
Then drain them, and put them into a covered pan with a very little water.
Scrape, wash, drain, and put about two quarts of parsnips in a saucepan with cold water and a little salt, set on the fire and boil till done, then drain.
Let stand for forty-eight hours, then drain, strain the juice, and put the meat on a platter.
Cook the citron in water until quite clear, then drain through a colander.
Boil until soft to the touch, then drain, and put in cold water and soak for twenty-four hours, changing the water often.
Then drain, add a little sugar, to taste, and boil until soft.
Then drain them; lay them in a broad pan of cold water; cover them; and let them stand all night.
Then drain it, and put it into a sauce-pan, with only the water that remains about it after the washing.
Then drain them, and roll them about in a flat dish of finely-powdered loaf-sugar till they are completely coated with it, using your fingers to spread the sugar into the hollows between the grapes.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "then drain" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
