cheek-meat

Updated: May 6, 2025

Took his pigs' livers, too, and worked 'em up into a genuine Strasburg pâté de foie gras that made the wild geese honk when they flew over his packing-house. Discovered that a little chopped cheek-meat at two cents a pound was a blamed sight healthier than chopped pork at six.

George Horace Lorimer - Old Gorgon Graham: More Letters from a Self-Made Merchant to His Son