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Updated: June 17, 2025
I did not mind them not in the least. How should I when right in front of me sat a lady with the most gorgeous flowers upon her white chip bonnet, and one beside me, who insisted upon my wearing, until time to go home, her watch and chain? The watermelons held out we took two big ones home to Mother, also a lot of splendid Indian peaches, and a fore-quarter of lamb.
In the Hastisilpe, a Singhalese work which treats of their management, the marks of inferior breeding are said to be "eyes restless like those of a crow, the hair of the head of mixed shades; the face wrinkled; the tongue curved and black; the nails short and green; the ears small; the neck thin, the skin freckled; the tail without a tuft, and the fore-quarter lean and low:" whilst the perfection of form and beauty is supposed to consist in the "softness of the skin, the red colour of the mouth and tongue, the forehead expanded and hollow, the ears broad and rectangular, the trunk broad at the root and blotched with pink in front; the eyes bright and kindly, the cheeks large, the neck full, the back level, the chest square, the fore legs short and convex in front, the hind quarter plump, and five nails on each foot, all smooth, polished, and round.
When, however, he had nearly demolished one fore-quarter of our prize, he walked a short distance from the fire and renewed his howling, commencing on a low key, and gradually ascending, until the yells could have been heard for miles.
These are all the pieces of the fore-quarter; and it will be seen that they consist chiefly of boiling-pieces, and some of them none of the finest the roasting-piece being confined to the six ribs of the spare rib, and the finest boiling-piece, corned, only to be found in the nineholes.
In the fore-quarter, is the spare rib, the six ribs of the back end of which make an excellent roast, and when taken from the side opposite to the lying one, being free of the bones of the spine, it makes a large one; and it also makes excellent beefsteaks and beefsteak pie.
DINNERS. The FIRST COURSE for large dinner parties, generally consists of various soups, fish dressed many ways, turtle, mock turtle, boiled meats and stewed: tongue, ham, bacon, chawls of bacon, boiled turkey and fowls: rump, sirloin, and ribs of beef roasted: leg, saddle, and other roast mutton: roast fillet, loin, neck, breast, and shoulder of veal: leg of lamb, loin, fore-quarter, chine, lamb's head and mince: mutton stuffed and roasted, steaks variously prepared, ragouts and fricassees: meat pies raised, and in dishes: patties of meat, fish, and fowl: stewed pigeons, venison, leg of pork, chine, loin, spare-rib, rabbits, hare, puddings, boiled and baked: vegetables, boiled and stewed: calf's head different ways, pig's feet and ears different ways.
Put it into potting cans, and cover it an inch thick with fresh butter that has been melted, skimmed, and strained. Tie a leather over each pot, and keep them closely covered. Set them in a dry place. Game and poultry may be potted in this manner The fore-quarter of a calf comprises the neck, breast, and shoulder: the hind-quarter consists of the loin, fillet, and knuckle.
"And I presume Judge Merle didn't mean to charge for the porridge, or hominy, or whatever it was," said Deacon Slowcome. "And what for no'?" demanded Janet, turning on him sharply. "I'm sure we got far more good and pleasure from it than ever we got o' your bloody fore-quarter of beef, that near scunnered the bairns ere we were done with it. Things should stand on your papers at their true value."
QUAKING PUDDING. Scald a quart of cream; when almost cold, put to it four eggs well beaten, a spoonful and a half of flour, with nutmeg and sugar. Tie it close in a buttered cloth, boil it an hour, and turn it out carefully, without cracking it. Serve it with melted butter, a little wine, and sugar. QUARTER OF LAMB. A fore-quarter may either be roasted whole, or in separate parts.
The pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the two loins together.
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