"Sirloin" Quotes from Famous Books
 ... same pieces. In these latter two cities, when the side of beef is divided into halves, they cut farther back on the hind quarter than they do in Boston, taking in all the ribs—thirteen and sometimes fourteen. This gives one more rib roast. They do not have what in Boston is called the tip of the sirloin. ...
— Miss Parloa's New Cook Book • Maria Parloa
... the afternoon President Jackson sat down to dinner with Vice-President Calhoun and a party of his personal friends, the central dish on the table being a sirloin from a prize ox, sent to him by John Merkle, a butcher of Franklin Market, New York. Before retiring that night, the President wrote to the donor: "Permit me, sir, to assure you of the gratification which I felt in being enabled to place on ...
— Perley's Reminiscences, Vol. 1-2 - of Sixty Years in the National Metropolis • Benjamin Perley Poore
... physician; yea, and would have made him feel her pulse on the spot, had he not luckily found some assafoetida, and therewith so perfumed the shop, that her "nerves" (of which she was always talking, though she had nerves only in the sense wherein a sirloin of beef has them) forced her to beat ...
— Two Years Ago, Volume I • Charles Kingsley
... on a sirloin steak, thank goodness. Another customer came in but Jerry would be next to be waited on. He would speak right up and say he was next if Mr. Bartlett started to wait on somebody ...
— Jerry's Charge Account • Hazel Hutchins Wilson
... hearts, smiling faces, and cheerful shouts, the harvest labourers and their wives and children, carrying green boughs, a sheaf of wheat, and rude flags, formed a glad procession to the farmer's house, where they found the fuelled chimney blazing wide, and "the strong table groaning beneath the smoking sirloin." The feast over, they retired to some near hillock, and made the welkin ring with their shouts, "Holla, holla, holla, largess!"—largess being the presents of money and good things which the farmer had bestowed. Such was the harvest home in the good old days, a joy and delight to both ...
— English Villages • P. H. Ditchfield
... asleep. Presently his hand dropped over, and I looked at it,—a mass of broad, brawny vitality, great pipes of veins, great crescents of nails, great furrows at the joints, and you might cut a fine sirloin of beef off the ball of the thumb; and this is a hand! I call it an ox. A woman's hand, by hard labor, spreads and cracks, and sprouts bunches at the joints, and becomes tuberous at the ends of the fingers, but you can see that it is a deformity and not nature. It tells ...
— Gala-days • Gail Hamilton
... with good cheer, and presented an epitome of country abundance in this season of overflowing larders. A distinguished post was allotted to "ancient sirloin," as mine host termed it, being, as he added, "the standard of old English hospitality, and a joint of goodly presence, and full of expectation." There were several dishes quaintly decorated, and ...
— The Sketch Book of Geoffrey Crayon, Gent. • Washington Irving
... entail engross'd? Canst thou discern another's mind? Why is't you envy? Envy's blind. Tell Envy, when she would annoy, That thousands want what you enjoy. 'The dinner must be dished at one. Where's this vexatious turnspit gone? 40 Unless the skulking cur is caught, The sirloin's spoiled, and I'm in fault.' Thus said: (for sure you'll think it fit That I the cook-maid's oaths omit) With all the fury of a cook, Her cooler kitchen Nan forsook. The broomstick o'er her head she waves; She sweats, ...
— The Poetical Works of Addison; Gay's Fables; and Somerville's Chase • Joseph Addison, John Gay, William Sommerville
... at repartee. He knew what should follow the entree. On the table was a roast sirloin of pork, garnished with shamrocks. He retorted with this, and drew the appropriate return of a bread pudding in an earthen dish. A hunk of Swiss cheese accurately thrown by her husband struck Mrs. McCaskey below one eye. When she replied with a well-aimed ...
— The Four Million • O. Henry
... little human with a quasi-kinship to the feline race—who combed him and brushed him and slicked him down and gave him endless, mortifying baths. Also, she tied lavender bows about his neck, and fed him from Dresden china on minute particles of flaked fish and raw sirloin, with a dessert of ...
— A Night Out • Edward Peple
... are warned of your danger only after his teeth are buried in your leg. And yet the owner of these children and father of this dog is no whit better, to all appearance, than a baker who has clean brats and a mild poodle. He is not even a good butcher; he hacks a rib and lacerates a sirloin. He talks through his nose, which turns up to such an extent that the voice passes right over your head, and you have to get on a table to tell whether he is slandering his dead wife or ...
— The Fiend's Delight • Dod Grile
... Quarter 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, which divide the thigh; veiny piece, joining the buttock; thick flank and thin flank (belly pieces) and leg. The sirloin and rump of both ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... different. In conformity with a good old custom, he lifted up his hands, closed his eyes, and, leaning forward, repeated his oft-said stereotyped phrases. In his respectful attitude, he came in close contact with what appeared to be a beautiful smoking sirloin of beef. So near was he to it that he actually breathed upon it, and was nearly overcome by its savoury flavour. Never had blessing a more baneful effect on meat: when the friar opened his eyes the beef was gone—there was nothing left but an insignificant ...
— The Mysteries of All Nations • James Grant
... same spot where he had vanished, but apparently rather the worse for wear. He was at first taken for a spirit, and all fled before him; but he, going hastily forward to the dining hall, and finding a great sirloin of beef set out upon the board, forthwith fell to, and, in a wondrous short time, devoured the whole thereof, drinking also a gallon and a half of the wine of Burgundy. This exploit restored the belief of the household in the material consistency of their master, ...
— Archibald Malmaison • Julian Hawthorne
... small-boned breed; their horns are medium sized, straight or slightly curved upwards; their color is dark red; neat shoulders, thin thighs, and wide sirloin. They fatten well, but are not generally kept on dairy farms. In many respects they resemble ...
— The Stock-Feeder's Manual - the chemistry of food in relation to the breeding and - feeding of live stock • Charles Alexander Cameron
... shook her head. "Tea nothing!" she said firmly. "I want a broiled sirloin steak and potatoes. And"—she looked Mrs. Ostermaier full in the eye—"I am going to have ...
— Tish, The Chronicle of Her Escapades and Excursions • Mary Roberts Rinehart
... then; for oily it was called, because of fat old joints, and hams, and rounds, and barons of sea-beeves and walrusses, which then crowned the stratum-board. All piled together, glorious profusion!—fillets and briskets, rumps, and saddles, and haunches; shoulder to shoulder, loin 'gainst sirloin, ribs rapping knuckles, and quarter to none. And all these sandwiched right over all that went before. Course after course, and course on course, my lord; no time to clear the wreck; no stop nor let; lay on and slash; cut, thrust, ...
— Mardi: and A Voyage Thither, Vol. II (of 2) • Herman Melville
... preserve a high standard of living they were here. And I don't say they didn't serve a useful purpose. What I do say is that they aren't absolutely necessary; that a high standard of living isn't altogether dependent on sirloin steaks, starched collars and music halls as I've heard a ...
— One Way Out - A Middle-class New-Englander Emigrates to America • William Carleton
... to the butcher who sells good meat— In this world it's hard to beat; It's the very best that's to be had, And makes the human heart feel glad. There's no necessity to purloin, So step in and buy a good sirloin.' ...
— Penelope's Irish Experiences • Kate Douglas Wiggin
... and a big cake were on the table, of which the appointments were a mixture of massive silver plate and inexpensive glass and china. The servants handed round the first hot dish, placed a cold uncut sirloin of beef in front of the Squire and vegetable dishes on the sideboard, and then left the room. After that it was every one help yourself. This was the invariable arrangement of luncheon on Sundays, and allowing for the difference of the seasons the viands were always ...
— The Squire's Daughter - Being the First Book in the Chronicles of the Clintons • Archibald Marshall
... all of silver-gilt. After service dinner is the order of the day, and a visit to the kitchens, fitted with all the latest modern improvements, is necessary. It does not seem as if the regimen were very strictly adhered to. Great savoury pies of mutton and kidney, roast sirloin, and roast pork, with baked potatoes, are allotted to the various messes, to ...
— Chelsea - The Fascination of London • G. E. (Geraldine Edith) Mitton
... The order was given, the joint rolled up, and the carver, under Mr. Wilcox's direction, cut the meat where it was succulent, and piled their plates high. Mr. Cahill insisted on sirloin, but admitted that he had made a mistake later on. He and Evie soon fell into a conversation of the "No, I didn't; yes, you did" type—conversation which, though fascinating to those who are engaged in it, neither desires nor ...
— Howards End • E. M. Forster
... sirloin, cut thin slices from the side next to you, (it must be put on the dish with the tenderloin underneath;) then turn it, and cut from the tenderloin Help the guest to ...
— A Treatise on Domestic Economy - For the Use of Young Ladies at Home and at School • Catherine Esther Beecher
... the eve of which days they had a fire of charcoal in the Common Hall, and one jack of six quarts and one pint of beer extraordinary, to drink together by the fire. And on the said feast-day they had a fire at dinner, and another at supper in the said hall, and they had a sirloin of beef roasted, weighing forty-six pounds and a half, and three large mince-pies, and plum broth, and three joints of mutton for their supper, and six quarts and one pint of beer extraordinary at dinner, and six quarts and one ...
— Winchester • Sidney Heath
... Wilding's praise of our present style of cooking, I don't believe our friend Vander finds it substantial enough to sustain his manly bulk, and I'll tell you the grounds of my belief. A few mornings ago, when I was shaving, I saw the butcher bring into the house a splendid sirloin, and as no sirloin has appeared at table, I venture to infer that this joint was a private affair of Vander's, and that he, as well as Mrs. Gradinger, has been going in for bedroom cookery. Here comes the Marchesa; we'll ask ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters
... generous supper fit for a "Harvest Home"—yet it was only Farmer Jocelyn's ordinary way of celebrating the end of the haymaking,— the real harvest home was another and bigger festival yet to come. Robin Clifford began to carve a sirloin of beef,—Ned Landon, who was nearly opposite him, actively apportioned slices of roast pork, the delicacy most favoured by the majority, and when all the knives and forks were going and voices began ...
— Innocent - Her Fancy and His Fact • Marie Corelli
... said Raleigh; "grin because they are hungry, and I may throw them a bone; I'll throw you one now, old lad, or rather a good sirloin of beef, for the sake of your smile. That's honest, at least, I'll warrant, whosoever's else is not. Have you heard of ...
— Westward Ho! • Charles Kingsley
... weather or season[56-*] is very unfavourable for keeping meat, &c. give him the choice of sending that which is in the best order for dressing; i. e. either ribs or sirloin of beef, or leg, loin, or neck of ...
— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner |
