"Skewer" Quotes from Famous Books
 ... top of the ribs and the piece of meat from the blade for the pot roast or a beef a la mode. Have the butcher remove the blade and roll the flap-like piece around the ribs, fastening it with a skewer or the entire piece ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... each young man was deemed worthy, he must prove his bravery at the dance. From a center pole hung a number of rawhide thongs. 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. 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. But ...
— Injun and Whitey to the Rescue • William S. Hart
... as if the bill-broker had thrust a red-hot skewer through his heart. Samanon was subjecting the bills and their dates to a ...
— A Distinguished Provincial at Paris • Honore de Balzac
... skewer to Mikey Brian! and bad luck to the Currah thoro'bred cut! Not the eighth part of an inch of 'air there is amongst the set of us. What will the master say? Never mind; we've got the fi'pennies! Come to dinner!—by the ...
— Punch, or the London Charivari, Volume 1, Complete • Various
... back seat sits Mary Lyman, or Polly, as almost everybody calls her, with a blue woolen cape over her shoulders, called a vandyke, and her hair pulled and tied, and doubled and twisted, and then a goosequill shot through it like a skewer. ...
— Little Grandmother • Sophie May
... and mix well. Line some small patty pans with flaky pastry, put a spoonful of the mixture in the centre, cover with a round of pastry, press the edges together, and trim into a neat shape; make a small hole in the centre with a skewer, brush over with egg or milk, put into a quick oven, and bake for about twenty minutes. Dish on a fancy paper, and garnish each patty with a tiny ...
— The Art of Living in Australia • Philip E. Muskett (?-1909)
... and tie or skewer into shape the cut for roasting. If there be a large piece of the flank, cut it off and use for soups or stews. If you wish to roast it, turn it underneath and fasten with a skewer. Lay the meat on a rack in a pan, and ...
— Public School Domestic Science • Mrs. J. Hoodless |
