1
Re-heat the vegetable in the sauce and serve in a hot dish.
2
Put as lightly and irregularly as you can in a hot dish.
3
Then turn it from the boiler into a hot dish, and cover.
4
Slip it off on to a hot dish, and garnish with parsley.
5
Serve on a hot dish with lettuce leaves and hard boiled egg.
6
Arrange them on a hot dish, pour the sauce over, and serve.
7
Serve on a hot dish with points of toast for a garnish.
8
Serve on a hot dish, garnishing with parsley and slices of lemon.
9
Stew slowly for half an hour, and pour into a hot dish.
10
Then lift it out on a hot dish and put in the oven.
11
Have ready toast on a hot dish; cover slices with the melted cheese.
12
Serve the remaining sauce over them in a very hot dish.
13
Shake rapidly for a minute; then fold, and turn on a hot dish.
14
Then roll and fold the omelet and turn out on a hot dish.
15
Serve them in a hot dish with a napkin under them.
16
Place the soles on a hot dish, pour over the sauce, and serve.
