1
Sprinkle in sago, cook until transparent, add seasoning to taste, and serve.
2
Put into pan, add seasoning and beaten egg; mix well until thoroughly cooked.
3
Always remember it is more easy to add seasoning than to diminish it.
4
When tender add rice water or stock; boil 5 minutes; add seasoning and parsley.
5
In a saucepan, bring water to boiling and add seasoning packet, eggs, and vegetables.
6
Stir the soup well and add seasoning the last.
7
When soft add seasoning, the cheese, and the parsley.
8
Chop very fine, with the chicken, and add seasoning.
9
Cook for another hour, add seasoning, herbs, parsley, &c., and it is ready for use.
10
Egg mix Crack the eggs and add the cream and milk, add seasoning and strain.
11
Only add seasoning after checking flavour after reducing.
12
Then add seasoning, the egg, the cheese, and a few breadcrumbs, if the mixture is too moist.
13
Cover with boiling water, add seasoning, pinch herbs, &c., cover and stew gently till cooked-aboutan hour.
14
Put the oysters on in their own liquor, and when they boil up, add seasoning, butter and crumbs.
15
Cook the rice in the water and tomatoes until tender, add seasoning, and serve with grated cheese and vegetables.
16
Chop oysters fine, add seasoning.
