Saucepan In A Sentence

Short & Simple Example Sentence For Saucepan | Saucepan Sentence

  • Warm in a saucepan and serve as hot as possible.
  • It is important to keep the saucepan closely covered.
  • If such a saucepan is used, no cochineal will be needed.
  • Do not cover the saucepan in which the vegetables are cooking.
  • Place an asbestos mat under the saucepan to prevent scorching.
  • Now place the liquid in a saucepan and boil for twenty minutes.
  • Cook for five minutes and then strain and return to the saucepan and season.
  • Now return to saucepan and add just sufficient boiling water to cover.
  • Drain, return to the saucepan and cover with a cupful of white sauce.
  • Put it into a saucepan with 2 slices of onion, salt and pepper.
  • Place one cup of water and one cup of milk in a saucepan and bring to a boil.
  • Place one-half cup of sugar in a saucepan and add the yolks of two eggs.
  • Place in a saucepan and stir until dissolved, using a fork or wire whip.
  • Braising: Meat is placed in a hot saucepan and turned quickly and frequently.

How To Use Saucepan In A Sentence?

  • If you open the lid of the saucepan while the dumplings are cooking they will be heavy.
  • Place in a saucepan and dissolve the starch in the coffee and then add the milk.
  • Place in a saucepan and stir until the starch is dissolved and then bring to a boil.
  • In the morning wash again and then place in a saucepan and cover with cold water.
  • Cover with bread crumbs and set them in a saucepan of boiling water for about 5 minutes.
  • Drop these into the boiling mixture, cover the saucepan and cook until the dough is done.
  • Place in a small saucepan and bring to the boiling point, and then add the yolk of egg.
  • Journalistic labors, seated upon the upturned saucepan aforesaid, without a cushion, went hard.
  • Cook until tender and then remove the lid from the saucepan and cover the rice with a cloth to absorb the moisture.
  • Then place the saucepan in a position where it will cook just below the boiling point for the required length of time.
  • Now place two tablespoons of butter in a saucepan and add one and one-half cupfuls of the prepared celery.
  • Wash one-half cup of rice in plenty of water and then place in a saucepan and add three cupfuls of water.
  • Place the meat in a saucepan of boiling water and then keep the water boiling rapidly for five minutes after the meat is added.
  • The milk in this case is placed in an earthenware jar, and is sterilised by placing in a saucepan of water and boiling it.
  • Shell some shrimps and put them in a saucepan with a little butter, a seasoning of salt and pepper and stir over the fire until hot.
  • Place the jar in a saucepan of boiling water, and let the fruit steam gently for six or seven hours.
  • Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water.
  • This will give the saucepan containing a mass of delicious, fluffy rice, each grain distinct and separate.
  • Wash six tablespoons or two ounces of rice in several waters and then place in a saucepan and add two cupsful of boiling water.
  • Wash two-thirds cup of tapioca in four or five waters and then place in a saucepan and add one and one-half cups of water.
  • Return to a saucepan and cover with fresh water, add 1/2 teaspoonful salt, 1 tablespoonful of sugar.
  • Into a saucepan put a layer of potatoes, a layer of fish, then a few slices of the onion and bacon, then season.
  • Halve them, take out the cores, put them side by side into a well-brightened block-tin saucepan with a closely fitting cover.
  • Place one cup of sugar and one-half cup of water in a saucepan and add the apples, a few at a time, and cook for a few minutes.
  • Now, to follow this method, have a saucepan containing boiling water and then add the rice slowly, so that the water continually boils.
  • Set the cake in a deep aluminum saucepan or stone crock and put in a warm room to ripen, until just before Christmas.

Definition of Saucepan

(countable, cooking) A deep cooking vessel with a handle and sometimes a lid; used for boiling, stewing and making sauces.
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