"White meat" Quotes from Famous Books
 ... full-flavored, coarse-fibred characters from the delicate, fine-fibred ones? And in the same person, don't you know the same two shades in different parts of the character that you find in the wing and thigh of a partridge? I suppose you poets may like white meat best, very probably; you had rather have a wing than ...
— The Poet at the Breakfast Table • Oliver Wendell Holmes, Sr.
... * * 2 quarts Fish Stock * * 1/2 pint of Milk—1d. * * 1 oz. Cornflour—1/2d. * * Lemon Juice, Salt, and Pepper—1/2d. * * Total Cost—1s. 2d. * * Time—One Hour * The fish stock for this soup should be well flavoured with vegetables. If a crayfish be used, remove all the white meat and boil the shells in the stock for half an hour and strain them out; thicken with the cornflour, pour in the milk, and boil up. Cut the lobster into small pieces and put into the soup; simmer for ten minutes. Flavour with lemon juice ...
— The Art of Living in Australia • Philip E. Muskett (?-1909)
... into the bosom of that turkey, and began to saw on it, the turkey rolled-around as though it was on castors, and it was all I could do to keep it out of Ma's lap. But I rasseled with it till I got off enough white meat for Pa and Ma and dark meat enough for me, and I dug out the dressing, but most of it flew into my shirt bosom, cause the string that tied up the place where the dressing was concealed about the person of the turkey, broke prematurely, and one ...
— Peck's Bad Boy and His Pa - 1883 • George W. Peck
... are the popular birds, because they are larger, have white meat, and are splendid layers. They lay from 100 to 165 eggs in a season and are the easiest to raise. They can do entirely without water; and Rankin tells of selling a flock to a wealthy man, who afterwards wrote asking him to take them back, because he had bought them for ...
— Three Acres and Liberty • Bolton Hall
... see:—No, come to think, it's a Charlotte somebody puddin' instead of a muslin de laine. And then at t'other end of the table is what I should call a dish of hash, but Judith says it's 'chicken Sally,' and it took the white meat of six or seven chickens to make it. Now what in the world they'll ever do with all them legs and backs and things, is more'n I can tell, but, land sake there come some of the puckers. Is my cap on straight?" she continued, as ...
— The English Orphans • Mary Jane Holmes |
