Mix and dip oyster into the sauce, then roll in finely grated cheese.
Then roll it out into a sheet, and spread over it with a broad knife the remaining half of the shortening.
Then roll a few bits of butter in a little flour, and add it to the beef, with the yolk of one or two beaten eggs.
Then roll them up, and tie them round with packthread, or secure them at the ends with wooden skewers.
Roll out the paste again twice, put it by to cool, then roll it out twice more, which will make 6 turnings in all.
Mix the flour to a smooth paste with not quite ½ pint of water; then roll it out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter.
Chop the meat, and pound it in a mortar till reduced to a paste; then roll it into a ball; make another of panada the same size, and another of udder, taking care that these three balls be of the same size.
Let it remain on the bread board to dry for an hour or more; then roll it up into a tight scroll, like a sheet of music.
The bottom of the filter should be of silvered brass-gauze instead of perforated tin, as it is generally.
Said customer never asks a second time for a French dish, and pronounces French cookery to be--abominable!
Then roll it down to the thickness of about one-fourth of an inch, cut it in strips of any length and about an inch and a half wide, glaze with egg, bake in a quick oven, about 420 deg.
Dip it in milk, place in a colander for five minutes, then roll in flour, and fry.
Rub one third of the butter into the flour, add water enough just to make it a stiff dough, then roll it out, and put in the rest of the butter as directed above.
Then roll it out about as thick as the little finger, stamp or mark it, and bake it in shallow iron or tin pans.
Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
Dip each fish into the mixture, then roll in bread crumbs and cook in boiling oil.
Roll it out in thin, round cakes; cook quickly in a pan that has not been greased, then roll in a cloth to keep soft and warm.
Sprinkle generously with scraped maple, brown or granulated sugar and cinnamon, then roll.
Then roll in a pound of butter, and make the paste into the shape of cracknels.
Then roll it tight and bandage it, put as much water and one third vinegar as will cover it, adding bay leaves, salt, and both sorts of pepper.
Dip in melted butter; then roll in flour, and saute on both sides until browned.
Roll up the turkey, making it as even as possible, and sew it together; then roll it in a piece of cheesecloth and tie it securely at both ends and around the roll in several places.
Chop the meat, and pound it in a mortar till reduced to a paste; then roll it into a ball; make another of panada (No.
Mix the flour to a smooth paste with not quite 1/2 pint of water; then rollit out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter.
Then roll a sheet of blotting paper into a cone, pinning up the side, and folding the cone so as to close up the pointed end.
Then roll them up, and tie every one securely round with coarse thread or fine twine.
Then roll it out into a sheet, and divide it into equal portions.
Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll in Indian meal and fry to a light brown.
Have ready a dish of grated bread crumbs (stale bread is best), then roll them in the bread crumbs and pepper them well.
Take each oyster separately and put salt and pepper on them; then roll them in equal portions of meal and flour.
Then roll as hard as you can, and wind a string around it; then boil till done.
When cold, roll in flour, shape in the form of a large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard.
Cover evenly with a layer of any kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour.
Dip them in beaten eggs mixed with a little Worcestershire and English mustard, then roll in fresh bread crumbs, and place in a buttered saute pan with bits of butter on top of each oyster.
Beat up three eggs, into which dip each croquette, and cover entirely with egg, then roll them in bread-crumbs, and fry in hot lard.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "then roll" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
