Chop up a stick of celery, a sprig of parsley, a carrot, an onion.
“Chop up every wheel and table in there you can find,” said he.
Chop up a sweet Spanish pepper, add a tablespoonful to the salad.
The French chop up their pinards and mix butter, or gravy, with the mess.
Chop up the chervil, adding to it half a dessert-spoonful of cornflour.
Chop up the hare liver, put ...