"Dish up" Quotes from Famous Books
 ... domain, we had scared up a couple of fat deer, and sent our arrows through their trembling anatomy, and the number of hares, grouse and pigeons we slaughtered that evening kept the landlord of the Crown Tavern busy for two days to dish up ...
— Shakspere, Personal Recollections • John A. Joyce
... prolonged boiling may make it tough. Cut the pork into one-fourth inch slices and cut several gashes in each piece. Fry very slowly until golden brown, and remove, pouring off the fat. Out of four tablespoonfuls of the fat, the flour, and the milk make a white sauce. Dish up the codfish with pieces of pork around it and serve with boiled potatoes and beets. Some persons serve the pork, and the fat from it, in a gravy boat so it can be added ...
— Practical Suggestions for Mother and Housewife • Marion Mills Miller
... Scanning our kitchen, and our vocal ranges, As tho' it were the same to sing or fry— Nay, so it is—hear how Miss Paton's throat Makes "fritters" of a note! And how Tom Cook (Fryer and Singer born By name and nature) oh! how night and morn He for the nicest public taste doth dish up The good things from that Pan of music, Bishop! And is not reading near akin to feeding, Or why should Oxford Sausages be fit Receptacles for wit? Or why should Cambridge put its little, smart, Minc'd brains into a Tart? Nay, then, thou wert but wise to frame receipts, Book-treats, ...
— The Poetical Works of Thomas Hood • Thomas Hood
... scattered over the rocks, and hastened to visit the points of interest before dark. They climbed the lighthouse tower, and paid Aunt Nabby and Grandpa a call at the weather-beaten little house, where the old woman lent them a mammoth coffee-pot, and promised that Ruth would "dish up them fish in good shape at eight punctooal." Then they strolled away to see the fresh-water pond ...
— A Garland for Girls • Louisa May Alcott
... flour, the yolk of an egg, a little nutmeg, and a tea-spoonful of lemon-pickle. Stir it over the fire till it is thick enough, but do not let it boil. If you choose forcemeat balls, have them ready boiled in water, and take out the shalot before you dish up: ten minutes will ...
— The Lady's Own Cookery Book, and New Dinner-Table Directory; • Charlotte Campbell Bury |
