"Brisket" Quotes from Famous Books
 ... piece of brisket of beef, cover it with water, when boiling skim off the fat, add one quarter of French beans cut small, two onions cut in quarters, season with pepper and salt, and when nearly done take a dessert-spoonful of flour, ...
— The Jewish Manual • Judith Cohen Montefiore
... they had eaten the tongue, brisket, and tenderloin of the two cows, while fresh, these being the tenderest and best parts of the buffalo, they added the rest of the meat to their stores in the Annex. As they had done already in several cases, they jerked it, a most useful operation that observant Dick had learned when they ...
— The Last of the Chiefs - A Story of the Great Sioux War • Joseph Altsheler
... usually abdominal; if the left side of the chest is pressed on or struck, the animal evinces pain. There may be spasms of the muscles in the region of the breast, neck, or hind legs. After a variable time swelling may also appear in the legs and under the chest and brisket. ...
— Special Report on Diseases of Cattle • U.S. Department of Agriculture
... of Beef, or the little end of the Brisket, and parboyle it halfe an houre, then take it up and put it in a deep Dish, then slash it in the side that the gravy may come out, then throw a little Pepper and salt betweene every cut, then fill up the Dish with the best Claret wine, and put to it three or foure pieces of large Mace, and ...
— The Compleat Cook • Anonymous, given as "W. M."
... 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 ...
— Culture and Cooking - Art in the Kitchen • Catherine Owen
... "is the fire," and Jack and Horace were sent off to collect wood and pile it near the Slowcoach, and fix the tripod over it. As it was quite dry, one of Mr. Scott's lighters soon had it blazing, and Mary, as chief cook, threw quickly into the water in the pot the large piece of brisket they had bought at Woodstock, together with potatoes and carrots and little onions and pepper ...
— The Slowcoach • E. V. Lucas
... intelligent forehead, with large loving hazel eyes, with a frill like Queen Elizabeth, with a brush like a fox; deep in the brisket, perfect in markings of black, white, and tan; in sagacity a Pitt, in courage an Anglesey, Rover stands first on my list, and claims to be king of Colley-dogs. In politics I should say Conservative of the high Protectionist ...
— The Recollections of Geoffrey Hamlyn • Henry Kingsley
... Everybody said Colonel to Colonel Lambkin, and seemed to know him and was awful polite to him; and the waiters laughed at Mitch and me. And one of 'em stood by John and says: "Baked fish, corn beef and cabbage, brisket of beef, pork tenderloin, roast goose and turkey and cranberry sauce." John looked stunned like, and as if he couldn't remember what the waiter said, and the waiter stood there waitin' for John to speak, and finally John says, "Wal, bring me whatever's ...
— Mitch Miller • Edgar Lee Masters
... 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 of bone ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... with proper darky grimaces and grins, and seemed to be so abundant that Bob returned to the settee, and this time played the bones with a couple of pair saved from a brisket of beef, ...
— The Bag of Diamonds • George Manville Fenn
... Roman catholics, so called from their beating their breasts in the confession of their sins. See BRISKET ...
— 1811 Dictionary of the Vulgar Tongue • Captain Grose et al.
... just in time, for here comes one of the maddest and one of the sickest coons I ever saw. With a hasty shot back of the ear, I bowl him over and put him out of his misery. Turning him over with my foot to make sure he is finished, I note how desperate the fight must have been. His neck and brisket are a mass of mangled flesh and skin. Then reaching deep down in the hole I grab poor exhausted Teddy by the scruff of his neck, lift him out, and let him regain his breath in the fresh air. He certainly is a ...
— Hunting with the Bow and Arrow • Saxton Pope
... the spot, and sure enough a magnificent stag was lying dead, shot through the shoulder. A wapiti stag weighs about 900 lbs. when fat in August and September. The fat upon the brisket of this animal was 5 inches thick, and that upon the rump and loins was nearly 3 inches. We cut this off in one complete piece, and when cold, within half an hour it stood up like a cuirass. This was one of the finest that I ever saw, and we ...
— Wild Beasts and their Ways • Sir Samuel W. Baker |
