"Pare" Quotes from Famous Books
 ... Veal.—Bone a breast of young white veal very carefully, spread it out as flat as possible on the board, pare the meat at the ends for about an inch so that the skin may project beyond. Take all the scraps of meat that may have come from boning, provided they are not sinewy; take also twelve ounces of veal cutlet, and half the quantity of fat unsmoked bacon. Chop very fine, seasoning all rather ...
— Choice Cookery • Catherine Owen
... break it small and put it into a stew-pan, with part of a neck of mutton, a little whole pepper, an onion, and a little salt; cover it with water, and let it stand in the oven all night, then strain it and take off the fat; pare six or eight middle-siz'd cucumbers, and slice them not very thin, stew them in a little butter and a little whole pepper; take them out of the butter and put 'em in the gravy. Garnish your dish with raspings of ...
— English Housewifery Exemplified - In above Four Hundred and Fifty Receipts Giving Directions - for most Parts of Cookery • Elizabeth Moxon
... stooped down and examined the horse's hoofs. "Your shoes are too heavy, Dutchman," he said; "but that pig-headed blacksmith thinks he knows more about horses than I do. 'Don't cut the sole nor the frog,' I say to him. 'Don't pare the hoof so much, and don't rasp it; and fit your shoe to the foot, and not the foot to the shoe,' and he looks as if he wanted to say, 'Mind your own business.' We'll not go to him again. ''Tis hard to teach an old dog ...
— Beautiful Joe - An Autobiography of a Dog • by Marshall Saunders
... el villete, dixo al que le traia: Dezilde a vuestro amo, que di goyo, que para cosas, que me inportan mucho gusto no me suelo leuantar hasta las doze del dia: que porque quiere, que pare matarme me leuante tan demanana? y boluiendose del otro ...
— Blackwood's Edinburgh Magazine - Volume 55, No. 344, June, 1844 • Various
... wish to make what is called 'bird's nest puddings,' prepare your custard,—take eight or ten pleasant apples, pare them, and dig out the core, but leave them whole, set them in a pudding dish, pour your custard over them, and bake them ...
— The American Frugal Housewife • Lydia M. Child
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