"Sirloin" Quotes from Famous Books
 ... 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 a sad story of neglect, ...
— Gala-days • Gail Hamilton
... and stuffs for the suits of clothes, the lads returned to the Bell, where a supper of cold chicken and the remains of a fine sirloin awaited them, with two tankards of home-brewed ale. The next morning, before sallying out to see the town, Rupert wrote to his grandfather, asking his pardon for running away, expressing his intention of applying to the Earl of Marlborough for a cornetcy of horse, and giving his ...
— The Cornet of Horse - A Tale of Marlborough's Wars • G. A. Henty
... well swear, (No novice, we've won our spurs elsewhere And so can afford the confession,) We exercise wholesome discretion In keeping aloof from his threshold; Once hold you, those jaws want no fresh hold, Their first would too pleasantly purloin The visitor's brisket or sirloin: But who's he would prove so fool-hardy? Not the best man of ...
— Robert Browning: How To Know Him • William Lyon Phelps
... 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 deserves the ...
— Howards End • E. M. Forster
... savages that devour one another. I should not stare at all more than I do, if yonder alderman at the lower end of the table was to stick his fork into his neighbour's jolly cheek, and cut a brave slice of brown and fat. Why, I'll swear I see no difference between a country gentleman and a sirloin; whenever the first laughs, or the latter is cut, there runs out the same stream of gravy! Indeed, the sirloin does not ask quite so many questions. I have an aunt here, a family piece of goods, an old remnant of inquisitive hospitality and economy, who, to all intents and purposes is as beefy ...
— The Letters of Horace Walpole, Volume 1 • Horace Walpole
... cooked like sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones can be ...
— The Skilful Cook - A Practical Manual of Modern Experience • Mary Harrison
... 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 same. If anybody staying ...
— The Squire's Daughter - Being the First Book in the Chronicles of the Clintons • Archibald Marshall
... 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
... and read these orders. Gentlemen, see that your horses are ready, and have all of the Admiral's saddled. Captain Scudamore, you have discharged your trust, and doubtless ridden far and hard. My orders to you are a bottle of wine and a sirloin ...
— Springhaven - A Tale of the Great War • R. D. Blackmore
... pound of the best grass-flavored adipo-butyrin (as good as any dairy butter) for ten cents; a sirloin of good western beef for twelve cents a pound; and, best of all, a bushel of Rocky-mountain grasshoppers, as crisp and delicious as could be, for only thirty-seven cents! They say, the supply of these last ...
— 1931: A Glance at the Twentieth Century • Henry Hartshorne
... lady had decided 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 else ...
— Jerry's Charge Account • Hazel Hutchins Wilson
... an end at last, after a long evening in the oak parlour enlivened by a solemn game at whist and a ponderous supper of cold sirloin and mince pies; and looking out at the wintry moonlight, and the shadowy garden and flat waste of farm-land from the narrow casement in her own room. Ellen Carley wondered what those she loved best ...
— Fenton's Quest • M. E. Braddon
... Book says of Powell: "Such is his passion for this terrible element, that if he were to come hungry into your kitchen, while a sirloin was roasting, he would eat up the fire and leave the beef. It is somewhat surprising that the friends of REAL MERIT have not yet promoted him, living as we do in an age favorable to men of genius. Obliged to wander from place to place, instead ...
— The Miracle Mongers, an Expos • Harry Houdini
... dish, a small sirloin of beef, was at the foot of the table, and a couple of boiled fowls, as I thought, before me. But when the covers were removed, to my surprise I found ...
— The Vicar's Daughter • George MacDonald
... cook is the best thing, after all," observed Willemott. "Your fine cooks won't condescend to roast and boil. Will you take some of this sirloin, the under-cut is excellent. My dear, give Mr ...
— Olla Podrida • Frederick Marryat (AKA Captain Marryat)
... go down to the bank to make a deposit, instead of giving the cashier a thousand dollar bill, you'll slip him a sirloin steak. ...
— Writing for Vaudeville • Brett Page
... of the great men of antiquity being engaged in cooking were recited: the cook of Charlemagne was the leader of his armies,—Patrocles, the geographer and governor of Syria under Seleucus and Antiochus, peeled onions,—the heroic Ulysses roasted a sirloin of beef,—the godlike Achilles washed cabbages,—Cincinnatus boiled the turnips upon which he dined,—the great Conde fried pancakes,—Curius Dentatus, who twice enjoyed the honors of a triumph, was found cooking peas ...
— Stories by American Authors, Volume 2 • Various
... retained his post of honour during the journey. At the breakfast or dinner there was none of that indecorous hurry in eating and drinking which marks our degenerate days. Had the travellers affected such thin potations as tea and soup, there was ample time for them to cool. But they preferred the sirloin and the tankard; and that no feature of a generous reception might be wanting, the landlord would not fail to recommend his crowning cup of sack or claret. The coachman, who might now and then feel some anxiety to proceed, would yet merely admonish ...
— Old Roads and New Roads • William Bodham Donne
... cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top sirloin, may be boned and rolled and then roasted by the same method as tender cuts, the only difference will be that the tougher cuts require longer cooking. Have the bones from rolled meats sent home ...
— Foods That Will Win The War And How To Cook Them (1918) • C. Houston Goudiss and Alberta M. Goudiss
... SPIT—Remove most of the flap from sirloin and trim neatly. Have a clear brisk fire and place the meat close to it for the first half hour, then move it farther away, basting frequently, and when done sprinkle well with salt. The gravy may be prepared by ...
— Good Things to Eat as Suggested by Rufus • Rufus Estes
... all very well to say 'Ugh!' old proud stomach; but I feel ready to sit down to equine sirloin and enjoy it. Why shouldn't horse be as good as ox or any of the antelopes of the veldt? You wouldn't turn up your nose at any ...
— Charge! - A Story of Briton and Boer • George Manville Fenn
... on which we feed; science is a reality on which we starve. In general one is obliged to choose between two things—to be learned and grow thin, or to browse and be an ass. O gentlemen, browse! Science is not worth a mouthful of anything nice. I had rather eat a sirloin of beef than know what they call the psoas muscle. I have but one merit—a dry eye. Such as you see me, I have never wept. It must be owned that I have never been satisfied—never satisfied—not even with myself. I despise myself; but I submit this to the members of ...
— The Man Who Laughs • Victor Hugo
... the turnspit? Bob is gone, And dinner must be drest by one: Where is that cur—(and I am loth To say that Betty swore an oath)— The sirloin's spoiled: I'll give it him!"— And Betty did look fierce and grim. Bob, who saw mischief in her eye, Avoided her—approaching nigh: He feared the broomstick, too, with physics As dread as ...
— Fables of John Gay - (Somewhat Altered) • John Gay
... ici present.' The crier's business is to announce to all whom it may concern that the animal is to be killed this very evening, and that its flesh will be sold to-morrow at 1 franc 25 centimes the kilo. It will all go at a uniform price, for this is the local custom. Those who want the aloyau, or sirloin, only have to be quick. The ox, notwithstanding that he has a rope tied round his nose and horns, and is led by the butcher, evidently thinks it a great distinction to be tambourine; his expression indicating that this is the proudest day of his life. Every ...
— Wanderings by southern waters, eastern Aquitaine • Edward Harrison Barker |
