raspings

Cover with a few raspings and put the butter on in tiny pieces.

The Art of Living in Australia 2004

Garnish your dish with raspings of bread, and serve it up with toasts of bread or French roll.

English Housewifery 2004

But the purple curtains were raised, and a human head, impassible and bloated, was seen resting on a large pillow; the eyebrows, which were like arches of ebony, met each other at the points; golden dust sparkled in the frizzled hair, and the face was so wan that it looked as if it had been powdered with marble raspings.

Salammbo 2003

LEDs flashed within its motorized depths, eclectic raspings and moans issued forth as cobbled-together parts scraped noisily against one another.

The Mocking Program Foster, Alan Dean, 1946- 2002

Their fluency was in an artificial language, and two of the "voices" were squawky raspings.

A Fire Upon the Deep Vinge, Vernor 1992

Strew a thick coating of bread-raspings on the fish, and bake it for an hour and a half at rather moderate heat.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

Season with chopped onions and parsley, shake plenty of raspings of bread all over the top of the fish, and bake it in your oven, or send it to the baker's.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

Chop fine an onion and a pennyworth of mixed pickles; put these into a saucepan with half-a-gill of vinegar, a tea-spoonful of mustard, a small bit of butter, a large table-spoonful of bread-raspings, and pepper and salt to season; boil all together on the fire for at least six minutes; then add a gill of water, and allow the sauce to boil again for ten minutes longer.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

Spread a little of the butter all over the cod's head, and then a thick coating of bread-raspings all over it; bake it for an hour in the oven.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

In the latter case, the quantity of water and raspings must be doubled.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli