hair-sieve

They also made ‘tiffany cakes’ of wheaten flour, which was separated from the bran by being worked through a hair-sieve tiffany, or temse: — south of England

Old Cookery Books and Ancient Cuisine 2006

Take the necks, gizzards and livers, boil them in water, when they are enough strain off the gravy, and put to it a spoonful of oyster-pickle; take the livers, break them small, mix a little gravy, and rub them through a hair-sieve with the back of a spoon, then put to it a spoonful of cream, a little lemon and lemon-peel grated; thicken it up with butter and flour.

English Housewifery 2004

Then strain, through a fine hair-sieve, into a very clean barrel that has held spirits, and put two quarts of new milk.

The Mirror of Literature, Amusement, and Instruction Volume 10, No. 271, September 1, 1827 Various

Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair-sieve.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

Mix the fruit, and let it cook from 5 to 10 minutes with 1 pint of water; strain the juice well through a piece of muslin or a fine hair-sieve.

Dr. Allinson's cookery book Comprising many valuable vegetarian recipes

Continue this process for five or six days, and the last time place the greengages, when drained, on a hair-sieve, and put them in an oven or warm spot to dry; keep them in

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

When the juice is well drawn, which will be in from three-quarters to one hour, strain the fruit through a fine hair-sieve or cloth; measure the juice, and to every pint allow the above proportion of white sugar.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

Take the parings and cores and put in a preserving kettle; cover them with water and boil for half an hour; then strain through a hair-sieve, and put the juice back into the kettle and boil the quinces in it a little at a time until they are tender; lift out as they are done with a drainer and lay on a dish; if the liquid seems scarce add more water.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

Mash the fruit gently, put it into a hair-sieve and allow it to drain.

Dr. Allinson's cookery book Comprising many valuable vegetarian recipes

They must then be pounded in a mortar, and mixed with the spices, and the whole sifted through a fine hair-sieve and put by in a stoppered bottle for use.

Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet A. G. Payne 1867