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Updated: May 24, 2025
For oyster patties, the oysters are prepared in the same manner. They may be chopped if you choose. They must be put in small shells of puff-paste. Butter a deep dish, and spread a sheet of paste all over the bottom, sides, and edge. Cut away from your beef-steak all the bone, fat, gristle, and skin. Cut the lean in small thin pieces, about as large, generally, as the palm of your hand.
The first is the application of intense heat to keep in the juices. This is suitable only for portions of clear meat where the fibers are tender. By the second method the meats are put in cold water and cooked at a low temperature. This is suitable for bone, gristle, and the toughest portions of the meat which for this purpose should be divided into small bits.
As to those things called hashes, commonly manufactured by unwatched, untaught cooks, out of the remains of yesterday's repast, let us not dwell too closely on their memory, compounds of meat, gristle, skin, fat, and burnt fibre, with a handful of pepper and salt flung at them, dredged with lumpy flour, watered from the spout of the tea-kettle, and left to simmer at the cook's convenience while she is otherwise occupied.
Gunga Dass was offensively jocular till I told him that if he addressed another remark of any kind whatever to me I should strangle him where he sat. This silenced him till silence became insupportable, and I bade him say something. "You will live here till you die like the other Feringhi," he said, coolly, watching me over the fragment of gristle that he was gnawing.
Remove the bones, gristle, &c., from a nice piece of veal, the breast is the best part for the purpose; season the meat well with chopped herbs, mace, pepper, and salt, then lay between the veal slices of smoked tongue variegated with beetroot, chopped parsley, and hard yolks of eggs, roll it up tightly in a cloth, simmer for some hours till tender; when done, it should have a weight laid on it to press out the liquor.
The silence was broken presently by "Mr. Purvis," who said: "You can hit like the hind leg of a horse. I never sees more speed an' gristle in a feller o' your age." "Nobody could swing the scythe and the ax as much as I have without getting some gristle, and the schoolmaster taught me how to use it," I answered. "But there's one thing that no man ought to be conceited about." "What's that?"
The stature increases from 2 ft. 6 in. to 4 ft. 6 in., and the weight nearly doubles, while at the same time the ends of the long bones previously connected with the shafts by means of cartilage or gristle, become firmly united by the conversion of that cartilage into bone, and a similar process goes on, though not completed till later, in the ribs and the breast bone.
It is comparatively a slight matter to carve a solid mass of lean meat. It is the bones, tough gristle, and tendons, that interfere with the easy progress of the knife. To expect any one to carve well without any conception of the internal structure of what may be placed before him is as absurd as to expect one to amputate a limb successfully who has no knowledge of human anatomy.
Then, after a time, Dick started up, exclaiming, "Ponto, I am sure you must be hungry; it is dull work for you lying there with nothing to do." Without waiting for Ponto to beg that he would not trouble himself, off he set, and soon brought back a nice bone with plenty of gristle on it. "There, old fellow, munch away it will amuse you," he remarked, putting his prize down under his friend's nose.
It is difficult to get canned chicken to stick on a hook, unless you use a piece of gristle. But some good specimens were caught, and were served for dinner, being fried on the electric stove. All this while the airship floated tranquilly on the surface of the lake.
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