1
Strew among them some whole cloves, broken cinnamon, and a little cochineal.
2
Put a handful of whole cloves into the cider, and boil it.
3
Good-quality roasted garlic is sold as whole cloves, chopped, or pureed in jars.
4
Season with salt, pepper, a few whole cloves and a very little onion.
5
Add the whole cloves of garlic and chilli and bring up to the boil.
6
Sprinkle them with sugar, and strew some whole cloves or some powdered cinnamon-among them.
7
Sprinkle with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine vinegar.
8
Stick half a dozen whole cloves in each peach.
9
Add this, as well as a small piece of cinnamon and of mace, and four whole cloves.
10
Season with parsley, thyme, a bay-leaf, half a dozen whole peppers, and three or four whole cloves.
11
Season a sufficient quantity of vinegar very highly with whole pepper-corns, whole cloves, and whole blades of mace.
12
Stud the gammon with whole cloves.
13
Fry the baby onions or shallots and the whole cloves of garlic in the fat, stirring until golden.
14
One teacupful of whole white mustard; one handful of whole cloves; allspice and black pepper; a teacupful of broken cinnamon.
15
Stick 2 or 3 whole cloves in each apple.
16
Many supermarkets carry peeled whole cloves in jars, which make chopped garlic a very quickly produced ingredient for busy cooks.
