Stir until just before boiling, then strain it, allow it to become cold, pour it over your marrons, and serve.
Simmer gently at the side of the range for half an hour, then strainthrough a flannel several times, or until perfectly clear.
Simmer gently for a full hour, then strain through a sieve, return the liquor to the pan, and stir in a few spoonfuls of cream with great care.
Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the green fat, cut into lumps an inch long.
Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut off.
Boil the whole gently four hours; then strain it through a colander, mashing the vegetables so that they will all pass through.
Boil one drachm of bruised galls in twelve ounces of water until only half a pint remains, then strain, and add one ounce of laudanum.
Boil two ounces of the pulp of tamarinds in two pints of milk, then strain.
Boil the galls and logwood in six pints of spring or distilled water, until nearly three pints of water are evaporated, then strain it through a piece of flannel.
Let it stand six weeks; then strain it off quite clear, and keep it in small bottles sealed up.
To every gallon of apple juice, immediately as it comes from the press, add two pounds of lump sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool.
Simmer all gently for twenty minutes, then strain it through a sieve, and bottle it for use.
Let it stand to cool a little, then strain it through a piece of muslin into jars for use.
Simmer for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready.
Put back the bones and boil the liquor quickly without the lid for half an hour, then strain off.
Put the mixture in a farina kettle, and cook till it assumes the thickness of soft custard; then strain, and beat briskly till cold.
When well heated, mash the fruit well with a wooden potato masher, then strain through a fine sieve, being careful to get every drop of substance from the fruit.
Let this stand about two hours, then strain over a pound of sugar, stir until the sugar is dissolved, and then set upon ice.
Then strain, through a fine hair sieve and let it stand ten or twelve hours.
Then strain it; and put the liquid into a clean sauce-pan.
Then strain it; return the liquid to the sauce-pan; add a bit of butter rolled in flour; and squeeze in the juice of a lemon.
Then strain it into a broad white-ware pan, and set it away to get cold.
When the liquor boils, skim well and let it boil gently 6 or 7 hours, so as to reduce the quantity to 2 quarts; then strain through a sieve and skim off all the oily substance.
Have ready 3 quarts of veal broth, bruise the small legs and the shell, and put them into it to boil for 20 minutes, then strain.
Let it boil twenty minutes, then strain it, put it back in the stew pan and add the oysters.
Let them stand three hours, then strain off as much of the juice as possible from the lemons, put it in a sauce-pan over a slow fire, and as soon as the juice begins to simmer throw in the slices of lemon.
Boil four calves' feet in three quarts of water until the water is reduced to one quart, then strain it through a flannel jelly bag and stand it away to cool.
Let the mixture stand until sufficiently cool; then strain, and administer in pint doses, every ten minutes.
Let the whole stand in a covered vessel for an hour; then strain, and add a gill of honey.
Allow the infusion to stand until cool; then strain, and give it a dose.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "then strain" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
