Cut thinly

Usage examples of sliced.

Put into the bottom of the fish-kettle a thick layer of sliced carrots and onion, and a sliced lemon.

Add also one cupful of sliced carrot and sufficient water to cover the fish.

Add one half cupful of sliced or chopped hard-boiled eggs to two cupfuls of Drawn-Butter Sauce.

Arrange on lettuce leaves with sliced hard-boiled eggs and pour over a French dressing.

In fifteen minutes take the pan out of the oven and spread the fish with a layer of thinly sliced tomatoes, seasoned with a sprinkling of salt, some melted butter, and a light sprinkling of grated cheese.

Boil in enough water to cover, adding half a cupful of vinegar, a sliced onion, six or eight whole peppers, a blade of mace, and salt to season.

Put into a saucepan, with salt and pepper to season, three tablespoonfuls of butter, two large onions, sliced, a bunch of parsley, and enough Claret to cover the fish.

Cover the trimmings with water, add one cupful of white wine, two cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of thyme, a tablespoonful of butter, and salt and pepper to season.

Put into a fish-kettle with salt, pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion, two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls of butter.

Add a sliced onion, a bunch of parsley, a little salt and pepper and a tablespoonful of butter.

Put into a fish-boiler with three tablespoonfuls of butter, two large onions, sliced, a bunch of parsley, a bay-leaf, salt and pepper to season, and red wine and water, in equal parts, to cover.

Add salt and pepper to season, two small cloves of garlic, two onions sliced, and a bunch of parsley.

Put a cleaned bluefish into a buttered pan with salt, pepper, minced parsley, sweet herbs, a sliced onion, two cupfuls of white wine, and one cupful of white stock.

Serve on a hot platter with melted butter poured over, and garnish with watercress and sliced lemon.

Add two sliced onions and a pinch of sweet herbs, a cupful each of sweet wine and stock, and a teaspoonful of anchovy paste.