fry'd

Thread-bare Home-spun Stuff, which felt and smelt like a Pancake fry'd in

A Patch-Work Screen for the Ladies 2008

To be short, we had cream cheese, wine boil'd off to a third part, fry'd snails, chitterlings, livers, eggs, turneps, mustard, and a bowl that held a gallon.

The Satyricon of Petronius Arbiter 20-66 Petronius Arbiter

They'd as soon think of eating the pan it was fry'd in.

Oliver Goldsmith Irving, Washington 1849

They'd as soon think of eating the pan it was fry'd in.

Oliver Goldsmith A Biography Washington Irving 1821

Then serve them up hot, with a Garnish of sliced Lemon, and some Sippits fry'd in Lard.

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm Richard Bradley 1710

Onions whole, that they may be withdrawn when the Fricassee is enough: Then brown the Sauce with some of the same Lard the Chickens were fry'd in, and thicken it with burnt Flower; to this you may add fry'd or stew'd

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm Richard Bradley 1710

In _Holland_ I have often eaten the small Suckers of Artichokes fry'd, which have made an agreeable Dish.

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm Richard Bradley 1710

Then garnish it with Lemon sliced, or sliced Orange, and some fry'd Bread, and some Slices of pickled red Beet-Roots; or round the Edges of the Dish, strew some sifted raspings of Bread.

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm Richard Bradley 1710

Lemon sliced, red Beet-Root pickled and sliced, and some fry'd Oysters, and fry'd Bread.

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm Richard Bradley 1710

After this, burn some Butter in a Frying-Pan; and when it is very hot, put in your Cucumbers, and stir them continually till they are brown; then put to them about a Gill of Claret; and when that is well mix'd with them, serve them hot, under roast Mutton or Lamb; or else, serve them on a Plate, upon Sippits fry'd and dip'd in Mutton or Beef

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm Richard Bradley 1710