Cut them through the long way, score them, sprinkle a little pepper and salt on them, and run a wire skewer through them to keep them from curling on the gridiron, so that they may be evenly broiled.
Skewer it up tight and round, and tie a fillet of broad tape round it, to keep the skewers in their places.
Spit it on a skewer or lark spit, and tie that on the common spit, and do not spoil the meat by running the spit through the prime part of it.
You can have myskewer if you like'--and he gave Racksole his searching instrument.
He leaned over the prostrate form of Jules, Hazell's professional skewer in his hand.
Into this hole glue a wooden meat skewer or round rod that will pass through the hole of a large reel.
When boring holes in cardboard the children will find a cotton reel useful to bore upon; their meat skewer or seccotine pin stopper can then pass through the cardboard into the hole in the reel.
If a needle cannot be obtained, an old bicycle spoke, or even a wooden meat skewer, will do, but in the latter case the holes in the walls must be made larger, and the sails fixed to the end of the skewerby a small nail.
This will be the case if a steel meat skewer (size about 7 inches long) has been used to make the holes.
A round rod or wooden skewer passes through the reel and through two holes drilled in the wooden supports of the stand.
It's your uniform and the wearing of a skewer that makes you all so cocky.
When all the stuffing is in, sew up the body and skewer the turkey into the usual shape in which they are trussed; so that, if skillfully done, it will look almost as if it had not been boned.
Skewer the meat into a proper shape, and secure its form by tying it round with tape.
Fill it up with cold water, and boil the pine-apples till they are so tender that you can pierce them through the rind to the core, with a splinter skewer or a twig from a corn broom.
Bring round the flap and skewer to the side of the round, filling in between with some of the stuffing.
Press in the stuffing, till the hole left by the bone is well filled; and also, put stuffing between the flap and the side of the meat, before you skewer the flap.
Skewer the liver and gizzard under the pinions, having first cut open the gizzard and cleared it of sand or gravel.
Take out the bone, fold the flap round, and skewer it to the meat.
Then bend in both Legs between the Haunches, so that their Points meet under the Scut, and skewer them fast, with two Skewers, as at O O.
This, as a single Rabbit, has the Spit pass'd through the Body and Head, but the Skewer takes hold of the Spit to preserve the Haunches.
Then skewer the Skin on all sides, over the Farced Meat, and lard the Skin and the fleshy Parts below with Lemon-Peel, and some will lard in Lemon Thyme likewise.
Some chuse toskewer up the Belly of the Hare, rather than sew it.
Case an Hare, and in casing it, just when you come to the Ears, pass a Skewer just between the Skin and the Head, and by degrees raise it up till the Skin leaves both the Ears stript, and then take take off the rest as usual.
Press the bird well together; draw around the head, and run the bill like a skewer through the legs and body.
A skewer or stick is the best thing to use for testing, as the little sugar that adheres to it will cool quickly.
For a rolled roast, remove the bones, roll it, and tie securely into good shape; when cooked, cut the cords and run through a fancy skewer holding at the head a slice of lemon or piece of carrot cut into ornamental shape.
When baked run a wooden skewer through them, leaving an opening at each end, so the filling will go all the way through.
Have a cup of ice-water and a skewer or small stick; dip it into the water, then into the sugar, and again into the water.
Wooden skewer for testing sugar when thermometer is not used.
String three or four on each skewer, the skewer passing through the eyes.
If done theskewer can be withdrawn easily without sticking.
Remove the skewer carefully, and serve with remoulade, Tartare, or tomato sauce.
Before putting it in the water, trim it carefully, and skewer it into good shape.
Tusúka ang isdang tap-anan, Skewer the fish you are going to broil.
Tabángi kug túlung sa aslúnun, Help me skewer the pig we are roasting.
He made her image in clay or dough, we have forgotten which, and, when the figure was fashioned to their mind, ran up a good long skewer through the lower part of its body.
The old woman, seeming to forget Maggie's hunger, poked the skewer into the pot with new vigor, and the younger crept under the tent, and reached out some platters and spoons.
These Soldiers have shoes of wood and pasteboard, or go booted in hayropes, in dead of winter; they skewer a bass mat round their shoulders, and are destitute of most things.
And while I wondered what he meant, he called to some of the people in waiting at the farther end of the room, and they brought him a little sword, such as Annie would skewer a turkey with.
And fetch the hops out of the tap with a skewer that it may run more sparkling.
Wipe, stuff, sew and tie or skewer into shape, dredge with flour, cover with plenty of dripping; roast in a hot oven.
Wipe, trim, and tie or skewer into shape the cut for roasting.
Have the bone removed from the shoulder, fill the space from which the bone was taken with the stuffing, fasten the meat together with a skewer to prevent the stuffing from coming out, put into the pan with 3 or 4 tbsps.
Wind a string from the tail to the skewer in the thigh, then up to the one in the wing across the back to the other wing, then down to the opposite side and tie firmly round the tail.
Put a long skewer through the thigh into the body and out through the opposite thigh, turn the tips of the wings under the back of the fowl, put a long skewer through from one wing to the other.
Another efficient mode of eradicating weeds is to dip a wood skewer into sulphuric acid, strong carbolic acid, or one of the liquid weed destroyers, and then plunge the skewer perpendicularly into the heart of the plant.
The old woman, seeming to forget Maggie's hunger, poked the skewer into the pot with new vigor, and the younger crept under the tent and reached out some platters and spoons.
Split the chicken down the middle of the back, spread flat, and put a skewer in each side to prevent it from curling.
Fill with a good forcemeat or potato dressing well seasoned, skewer the edges together or tie with string, put in well-greased bag adding a tablespoonful of water and bake twenty minutes.
Wipe dry, brush with oil or butter and tie or skewer in shape.
Dip the filets in this, roll, skewer into shape and dredge with flour.
Put together like a sandwich with the ham in the center andskewer together.
Skewer to liver with toothpicks several pieces of bacon, put a little hot water in the bag and bake at least one hour in a hot oven.
Fill these skewers with alternate slices of bacon and oysters, running the skewer crosswise through the eye of the oyster and threading the bacon by one corner, so that each slice blankets an oyster.
Roll up again, skewer together with a wooden tooth-pick, dip in beaten egg and cracker crumbs and put in well-buttered bag.
If you have the loin chops, skewer to keep in shape.
Sew or skewer into shape, then lay skin side up in a large, well-greased bag.
The skewer can be removed before serving, as the fish will usually keep its shape.
One inch above the skewer in the direct centre make a hole and one inch from the bottom edge of the cardboard make another hole.
To make the home-made loom get a piece of card and a wooden meat skewer such as butchers use.
Fasten the skewer down on both ends to the cardboard about two inches from the upper edge.
When you have used up all the warp threads on the upper side of the cardboard roll the finished chain over the skewer and fasten the remaining threads in the lower hole.
When you put it away after dinner, skeweron again the skin.
Run a small skewer through them, and tie them on the spit.
Skewer each sweet-bread, and fasten them on a spit.
Skewer it up tightly and in a good compact shape, wrapping the flap piece firmly round it.
Skewer the livers and gizzards to the sides, under the wings.
Skewer it with the tail turned round and put to the mouth.
In preparing it for the spit, cover it with the caul, and skewer the sweet-bread to the back.
When you boil a turkey, skewer the liver and gizzard to the sides, under the wings.
Bring the head round to the side, and fasten it there by means of a skewer run through that and the body.
Run a skewer through the middle of each leg, after having drawn them as close as possible to the body, to plump up the breast, passing the same quite through the body.
Roll and skewer it up firmly; place a few skewers at the bottom of a stewpan to prevent the meat from sticking, and cover the veal with a little weak stock.
Paper the kidney fat; roll in and skewer the flap, which makes the joint a good shape; dredge it well with flour, and put it down to a bright fire.
Should the loin be very large, skewer the kidney back for a time to roast thoroughly.
To ascertain when it is done, run a sharp-pointed knife or skewer through the hole at the top into the middle of the pie, and if the meat feels tender, it is sufficiently baked.
Wipe them dry; fasten them in rows by a skewer run through the eyes; dredge with flour, and broil them on a gridiron over a nice clear fire.
The more usual way is to roll the fillets, after dividing each one in two pieces, and either bind them round with twine, or run a small skewer through them.
Pat a string round the body from skewer to skewer, and tie it above the back.
Make him also roll the meat into a round, and skewer it securely.
Skewer the flap of meat back into its place; put a layer of thin fat salt pork into a broad saucepan; lay the veal upon it.
Test your mutton with a skewer before taking it from the oven.
Half an hour before taking it up, remove the paste, and test with a skewer to see if it is done.
Remove the papers and paste, and test with a skewer in the thickest part.
Then the braves danced around the pole, leaning back and supporting their weight on the skewer, and when this weight tore the skewer from the flesh, the braves were deemed worthy to become chiefs.
Through the breast or back of each young brave two slits were cut, and a stick or skewer was passed through them, and a thong tied to each end of the skewer.
If its surface is not well covered with a layer of fat, place several pieces of salt pork on it and tie or skewer them fast.
To truss a rabbit, force the hind legs toward the head and fasten them in place by passing a skewer through the leg on one side, through the body, and into the leg on the other side.
Then sew up the opening and truss the animal; that is, draw the hind legs forwards and bend the front legs backwards under the body, and skewer and tie them into place.
Then skewer the legs in position, place strips of bacon across the back, put in a roasting pan, and dredge with salt and pepper.
Then skewer the front legs back under the body in the same way.
Stuff large smelts, lay them in a pan lined with buttered paper, skewer the head and tail together, and fill the circles with stuffing.
Skewer into shape with toothpicks and arrange [Page 147] in a baking-dish.
Sprinkle with salt and pepper inside and out and skewer into circles with tooth-picks.
Skewer their tails in their mouths and boil for ten or twelve minutes.
The Apple Mill is made by boring a hole in a nut, just large enough to pass a thin skewer through; the kernel should then be extracted, and another hole bored in the side of the nut, as A in the annexed figure.
Cut a piece of pasteboard into the following shape, and describe on it a spiral line; cut this out with a penknife, and then suspend it on a large skewer or pin, as seen in the engraving.
A skewer should next be cut or thinned, leaving it large enough at the top to form a head, as shown in the cut.
