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When a person declines expressing a preference, it is polite to help to both kinds. A SIRLOIN OF BEEF. Place the curving bone downward upon the dish. Cut the outside lengthwise, separating each slice from the chine-bone, with the point of the knife.
Make it into cakes, let them stand to rise again, and wash them over with skimmed milk before they are put into the oven. BREAST OF LAMB. Cut off the chine-bone from the breast, and set it on to stew with a pint of gravy. When the bones would draw out, put it on the gridiron to grill; and then lay it in a dish on cucumbers nicely stewed.
Raise the lean next the chump-end; cut that bone off, but leave the chine-bone, then with two skewers fasten the meat as if the bone was not taken away: Put it into a pot with a little more water than will cover it: Add parsley, thyme, two or three large onions, a handful of salt, whole pepper half an ounce, half a quarter of an ounce of cloves, the same quantity of mace; cover it close down, and stew it over a slow fire for three hours, till your beef is very tender.
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