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Updated: May 3, 2025
"Fine, Professor Aronnax!" replied the Canadian, whose teeth seemed to be as honed as the edge of an ax. "But if there's no other quadruped on this island, I'll eat tiger tiger sirloin." "Our friend Ned grows disturbing," Conseil replied. "Whatever it is," Ned Land went on, "any animal having four feet without feathers, or two feet with feathers, will be greeted by my very own one-gun salute."
"We didn't expect you to do anything for us -unless you boys had happened to catch a mess of fish." "We were planning to go fishing this morning," Tom Reade explained, "although we do not know whether the fishing near here amounts to much. May I pass you some of this sirloin, Miss Marshall?"
"Yes," said Margaret, who didn't. The order was given, the joint rolled up, and the carver, under Mr. Wilcox's direction, cut the meat where it was succulent, and piled their plates high. Mr. Cahill insisted on sirloin, but admitted that he had made a mistake later on.
The table was literally loaded with good cheer, and presented an epitome of country abundance in this season of overflowing larders. A distinguished post was allotted to "ancient sirloin," as mine host termed it, being, as he added, "the standard of old English hospitality, and a joint of goodly presence, and full of expectation."
Cullen had promised, to use his own expression, "to spread himself" in the preparation of this meal, and he kept his promise. On our return, we found a sirloin of moose roasted to a turn, a stake of bear-meat broiled on the coals, a stew of jerked venison, and as pleasant a dish of fried trout and pork as an epicure could desire. Our appetites were keen, and we did ample justice to his cookery.
The campaign lie is the greatest worker in the canvass for votes. He pats the workman on the back and promises to fill his pail with sirloin steak and fresh salmon, when, if the other man is elected, he will have to carry liver and codfish.
One might read the price-current in the busy wrinkles. Around her pursed-up mouth lurked the knowledge of the number of available slices in a sirloin, the judgment of the lump of butter that should leave no margin for prodigality.
A dish of their meat was a good mouthful, and a barrel of their liquor a reasonable draught. Their mutton yields to ours, but their beef is excellent, I have had a sirloin so large that I have been forced to make three bites of it; but this is rare. My servants were astonished to see me eat it, bones and all, as in our country we do the leg of a lark.
36. =To broil a Beefsteak.= Rub the bars of the gridiron smooth, and then grease them slightly; lay on a sirloin steak weighing about three pounds; put the gridiron over a hot fire; if the fire is not clear throw a handful of salt into it to clear it; broil the steak, turning it frequently so that it cannot burn, until it is done to the required degree; do not cut into it to ascertain this, but test it by pressing the tips of the fingers upon it; if it spring up again after the pressure is removed it is done rare; if it remains heavy and solid it is well done; while it is broiling prepare a maître d'hotel butter according to receipt No. 16; spread it over the steak after you have laid it on a hot dish, and arrange the Parisian potatoes at the sides of the dish; send it to the table at once.
I go to a grocer's, and, standing outside, I make up some rhymes about his nice sweet sugar or his ale. If I want to please a butcher well, I'll give you a specimen: 'Here's to the butcher who sells good meat In this world it's hard to beat; It's the very best that's to be had, And makes the human heart feel glad. There's no necessity to purloin, So step in and buy a good sirloin.
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