"Brisket" Quotes from Famous Books
 ... from the plate or the brisket; wash carefully in cold water, drain; place in kettle and cover with boiling water, let boil five minutes and—if very briny—drain, rinse off scum with hot water and again cover with boiling water; heat to boiling ...
— Fifty-Two Sunday Dinners - A Book of Recipes • Elizabeth O. Hiller
... and rib ends average 52 per cent. lean meat, 40 per cent. fat and 8 per cent. bone. The brisket and navel cuts are similar in proportion, while the rib ends slightly higher in percentage ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... a moment, and the whole party rushed like wolves upon the prey. First, they rolled the animal upon his brisket, slit his hide along the spine, peeled it down one side, and cut off a piece large enough to form a wrapper for the meat. Next the flesh on each side of the spine was pared off, and the tongue cut out. The axe was then applied to his ribs—the ...
— Over the Rocky Mountains - Wandering Will in the Land of the Redskin • R.M. Ballantyne
... sirloin of a poor ox even at the same price; and, by good cooking many parts not usually chosen, and therefore sold cheaply, can be made very good. Yet you must remember, that a piece of meat at seven cents a pound, in which there is at least half fat and bone, such as brisket, etc., is less economical than solid meat at ten ...
— Culture and Cooking - Art in the Kitchen • Catherine Owen
... the gravy; and it is farther added, that he and his knights sat about it at his round table, and usually consumed it to the very bones before they would enter upon any debate of moment. The Black Prince was a professed lover of the brisket; not to mention the history of the sirloin, or the institution of the order of Beefeaters, which are all so many evident and undeniable proofs of the great respect which our warlike predecessors have paid to this excellent food. The tables of the ancient entry of this nation ...
— The Mirror Of Literature, Amusement, And Instruction - Vol. X, No. 289., Saturday, December 22, 1827 • Various
... spreading; the head small, though larger than, and not quite so clear as, that of the Devons; the lower jaw fine; neck long and slender; chest deep; breast-bone large, prominent, and very muscular; the shoulder-blade light; shoulder full and soft; brisket and loins large; hips well developed, and on a level with the chine; hind quarters long and well filled in; buttocks on a level with the back, neither falling off nor raised above the hind quarters; tail slender, well set on; hair fine and soft; body round and ...
— Cattle and Their Diseases • Robert Jennings
... Indian drive an arrow through the lad's brisket, Bill, I can trust him to find our ship. Best give ...
— Blackbeard: Buccaneer • Ralph D. Paine
... loop to the ferry landing. It was vastly harder swimming against the current, but the three-year-old steer is an animal of great strength. To know this, one has but to look at his deep shoulders and his massive brisket. The yellow water bubbled up over the backs of the cattle. The strong current swung their bodies around until their tails were down-stream, and the little waves danced in fantastic eddies around their puffing muzzles. But they clung ...
— Dwellers in the Hills • Melville Davisson Post
... down to a plateful of what looked uncommonly like her old friend, brisket of beef; she was now so hungry that she was glad to ...
— Sparrows - The Story of an Unprotected Girl • Horace W. C. Newte
... bend of the ribs, to the neck. Then it is deposited between the muscles, parallel with the cellular tissue. Meanwhile it is covering the lower round of the ribs, descending to the flanks until the two sides meet under the belly, from whence it proceeds to the brisket or breast in front and the shaw behind, filling up the inside of the arm-pits and thighs. The spaces around the fibres of the muscles are the last to receive a deposition of fat, but after this has begun, every other ...
— Blackwood's Edinburgh Magazine - April 1843 • Various
... the sticks about four inches from where his forefeet would hit the ground, and you'd set the sticks leanin' towards the brush fence, and they would be one in the center and two on the side and about two inches apart. When he jumped, you would sure get 'im right about the point of the brisket. He'd hardly ever miss 'em, and you'd find 'im right there. Oh, sometimes he'd pull up a stick and run a piece with it, but he didn't run ...
— Slave Narratives: a Folk History of Slavery in the United States From Interviews with Former Slaves. - Texas Narratives, Part 2 • Works Projects Administration
... did say it. That handsome brother of his, to whom I lost my heart two weeks ago, does really—well, to put it plainly, knock animals on the head, you know, and sell them in chops, and—what do you call it, mamma?—the sirloin and brisket. 'How do you do, Mr. Trenholme? I want some meat for dinner—chops, I think.' Oh, how I should love to go and ...
— What Necessity Knows • Lily Dougall
... add 1 chopped onion. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot ...
— 365 Foreign Dishes • Unknown
... not strange, at such a sight. Before us lay the bodies of the buffaloes. They were all dead, or quivering in the last throes. Each bad a wound above the brisket, and from this the red stream gurled out, and trickled down their still panting sides. Blood welled from their mouths and out of their nostrils. Pools of it were filtering through the prairie turf; and clotted gouts, flung out by the struggling hoof, ...
— The Scalp Hunters • Mayne Reid
... going to find a quiet spot far from the dizzy whirl. So they adjourned to the grocery and butcher shop and talked learnedly of loins and shoulders and ribs. And Clint dragged what he alluded to as a "brisket" into the conversation to the confusion of the others, who had never heard of it and didn't believe in it anyway. Tom said Clint meant "biscuit" and that this wasn't a bakery. Then he caught sight of some rather pathetic and unseasonable radishes and, having a passion for radishes, ...
— Left Guard Gilbert • Ralph Henry Barbour
... Fore rib (five ribs); middle rib (four ribs); chuck (three ribs). Shoulder piece (top of fore leg); brisket (lower or belly part of the ribs); clod (fore shoulder blade); neck; shin (below the shoulder); cheek. Hind Quarter. Sirloin; rump; aitch-bone these are the three divisions of the upper part of the quarter; buttock and mouse-buttock, ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous |
