"Sirloin" Quotes from Famous Books
 ... naturel, or simply "nature," plain boiled beef. Naturel in cookery means "plain." Boeuf la mode, beef stewed with carrots. Nearly the same as the next. Boeuf la jardinire, beef with vegetables. Aloyau, a sirloin of beef. Aloyau a la jardinire, sirloin with vegetables. Aloyau saut, sirloin in slices. Saut in cookery means "sliced." Rosbif aux pommes, roast beef with potatoes. In these lists the words de terre are rarely ...
— The South of France—East Half • Charles Bertram Black
... hyenas," said Raleigh; "grin because they are hungry, and I may throw them a bone; I'll throw you one now, old lad, or rather a good sirloin of beef, for the sake of your smile. That's honest, at least, I'll warrant, whosoever's else is not. Have you heard of my ...
— Westward Ho! • Charles Kingsley
... garden as you like, but no more beef. I have eaten one sirloin, I reckon. Will you give me one cup of black tea without sugar ...
— The Woman-Hater • Charles Reade
... to Lyman's restaurant with him, and I ordered a sirloin steak and fried potatoes for him, with other food. When it came, he devoured it like a starving man. Whatever other lies he had told, it was the truth ...
— Down South - or, Yacht Adventure in Florida • Oliver Optic
... came; and, with Dinner-time, Uncle Hewlett and Ralph, Squire Paice and Mr. Milton. We had a huge Sirloin, soe no Feare of short Commons. I was not ill pleased to see soe manie: it gave me an Excuse for holding my Peace, but I coulde have wished for another Woman. However, Father never thinks of that, ...
— Mary Powell & Deborah's Diary • Anne Manning
... candlesticks, all of silver-gilt. After service dinner is the order of the day, and a visit to the kitchens, fitted with all the latest modern improvements, is necessary. It does not seem as if the regimen were very strictly adhered to. Great savoury pies of mutton and kidney, roast sirloin, and roast pork, with baked potatoes, are allotted to the various messes, to ...
— Chelsea - The Fascination of London • G. E. (Geraldine Edith) Mitton
... what news there is, and stare if I say I don't know. If a new actress has come out, why must I have seen her? If a new novel has appeared, why must I have read it? I, at one time, used to go and take a hand at cribbage with a friend, and afterwards discuss a cold sirloin of beef, and throw out a few lackadaisical remarks, in a way to please myself, but it would not do long. I set up little pretension, and therefore the little that I did set up was taken from me. As I said nothing on that subject myself, it was continually thrown in my teeth that I was an author. ...
— Table-Talk - Essays on Men and Manners • William Hazlitt
... frustrated with an offer of mere sinew and scrag. At a hotel where the charge for lunch was five shillings, I have been sickened with pulpy potatoes and stringy cabbage. The very joint—ribs or sirloin, leg or shoulder—is commonly a poor, underfed, sapless thing, scorched in an oven; and as for the round of beef, it has as good as disappeared—probably because it asks too much skill in the salting. Then again one's breakfast bacon; ...
— The Private Papers of Henry Ryecroft • George Gissing
... dishes of fish, 30 entrees, 1 boiled turkey and oysters, 2 roast pullets, 2 dishes of fowls, 2 ditto of capons, 2 French pies, 2 pigeon pies, 2 hams (ornamented), 2 tongues, 1 quarter of house-lamb, 1 stewed rump of beef, 1 sirloin of beef, 6 dishes of asparagus, 2 dishes of mashed and other potatoes, 3 ditto of shell-fish, 1 dish of prawns, 3 jellies, 3 blancmanges, 2 dishes of tarts (creamed), 2 dishes of orange and other ...
— Punch, or the London Charivari, Vol. 1, November 13, 1841 • Various
... pounds of beef from the round or sirloin, and after taking out the bone, season it according to fancy; some prefer a seasoning of pepper, salt, onions, thyme, marjoram or sage; others the pepper and salt alone. Then prepare a plain stiff crust, either with or without butter or lard; spread the crust over a deep dish or bowl, put in ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea
... very well to say 'Ugh!' old proud stomach; but I feel ready to sit down to equine sirloin and enjoy it. Why shouldn't horse be as good as ox or any of the antelopes of the veldt? You wouldn't turn up your nose ...
— Charge! - A Story of Briton and Boer • George Manville Fenn
... had all been cleverly removed and sent on board, and as no one evinced any desire to partake of bear-steaks or sirloin, the sailors announced their work as done just as Andrew uttered a shout ...
— Steve Young • George Manville Fenn
... customary mail-coach passenger, too, gets abominably selfish, schemes successfully for the best seat, the freshest egg, the right cut of the sirloin. The mode of travelling is death to all the courtesies and kindnesses of life, and goes a great way to demoralize the character, and cause it to retrograde to barbarism. You allow us excellent dinners, ...
— Chronicles of the Canongate • Sir Walter Scott
... Mr. Brooks, for plain people," he remarked, gently elevating the sirloin on his fork, and determining upon a point of attack. "We don't understand frills here, but we've a welcome for our friends, ...
— A Prince of Sinners • E. Phillips Oppenheim
... (No novice, we've won our spurs elsewhere And so can afford the confession,) We exercise wholesome discretion In keeping aloof from his threshold; Once hold you, those jaws want no fresh hold, Their first would too pleasantly purloin The visitor's brisket or sirloin: But who's he would prove so fool-hardy? Not the best man of ...
— Robert Browning: How To Know Him • William Lyon Phelps
... at all more than I do, if yonder alderman at the lower end of the table was to stick his fork into his neighbour's jolly cheek, and cut a brave slice of brown and fat. Why, I'll swear I see no difference between a country gentleman and a sirloin; whenever the first laughs, or the latter is cut, there runs out the same stream of gravy! Indeed, the sirloin does not ask quite so many questions. I have an aunt here, a family piece of goods, an old remnant of inquisitive hospitality and economy, who, to all intents and purposes ...
— The Letters of Horace Walpole, Volume 1 • Horace Walpole
... had decided on a sirloin steak, thank goodness. Another customer came in but Jerry would be next to be waited on. He would speak right up and say he was next if Mr. Bartlett started to wait on somebody else ...
— Jerry's Charge Account • Hazel Hutchins Wilson
... go down to the bank to make a deposit, instead of giving the cashier a thousand dollar bill, you'll slip him a sirloin steak. ...
— Writing for Vaudeville • Brett Page
... BROILED STEAK. Sirloin and porter-house steaks should be broiled quickly. Preserve them on ice for a day or two and their tenderness is much increased. Never broil them until the meal is ...
— The People's Common Sense Medical Adviser in Plain English • R. V. Pierce
... of his stall, where he has hung out for sale the side of an ox, neither the youngest nor fattest. "Fine grass-fed beef, ma'am—none better to be had in the district. What shall I send you home—sirloin, ribs, ...
— Life in the Clearings versus the Bush • Susanna Moodie
... a big cake were on the table, of which the appointments were a mixture of massive silver plate and inexpensive glass and china. The servants handed round the first hot dish, placed a cold uncut sirloin of beef in front of the Squire and vegetable dishes on the sideboard, and then left the room. After that it was every one help yourself. This was the invariable arrangement of luncheon on Sundays, and allowing for the difference of the seasons the viands were always the same. If anybody staying ...
— The Squire's Daughter - Being the First Book in the Chronicles of the Clintons • Archibald Marshall
... generous supper fit for a "Harvest Home"—yet it was only Farmer Jocelyn's ordinary way of celebrating the end of the haymaking,— the real harvest home was another and bigger festival yet to come. Robin Clifford began to carve a sirloin of beef,—Ned Landon, who was nearly opposite him, actively apportioned slices of roast pork, the delicacy most favoured by the majority, and when all the knives and forks were going and voices began to be loud and tongues discursive, Innocent slipped into a chair by Farmer Jocelyn ...
— Innocent - Her Fancy and His Fact • Marie Corelli
... gets in, he gets in," said Mrs Murchison. "And if he doesn't it won't be because of not deserving to. Those were real nice cutlets yesterday, Mr Price, and you had better send us a sirloin for tomorrow, about six pounds; but it doesn't matter to an ounce. And you can save us sweetbreads for Sunday; I ...
— The Imperialist • (a.k.a. Mrs. Everard Cotes) Sara Jeannette Duncan
... EQUAL HARE—Take the inside of a large sirloin, soak it in a glass of port wine and a glass of vinegar mixed, for forty-eight hours; have ready a very fine stuffing, and bind it up tight. Roast it on a hanging spit; and baste it with a glass of port wine, the same quantity of vinegar, and a teaspoonful of pounded allspice. Larding it ...
— Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 • Barkham Burroughs
... my Lord Marquis of Newcastle's dinner we went, and found ourselves regaled with more of good cheer than poor cavaliers could usually offer. There was not only a good sirloin of beer, but a goose, and many choice wild-fowl from the fens of the country. There was plum porridge too, which I had not seen since I left England at my marriage. Every one was so much charmed at ...
— Stray Pearls • Charlotte M. Yonge
... shall make some references to it in the closing paper which I am writing for Good Words on the Old Testament. I am under the impression that the dangers which lurk beneath the integument of a leg (or sirloin) of pork, are specially connected with the ...
— Punch, Or The London Charivari, Vol. 99., November 8, 1890 • Various
... the large bill of fare which the waiter handed her without really considering it. She was very hungry, and the things she saw there awakened her desires, but the high prices held her attention. "Half broiled spring chicken—seventy-five. Sirloin steak with mushrooms—one twenty-five." She had dimly heard of these things, but it seemed strange to be called to order from ...
— Sister Carrie • Theodore Dreiser
... building of a cedar shelter. Not until this was completed and a sufficient supply of wood for the night's fire was at hand did he begin getting supper. He had brought a pail with him and soon the appetizing odors of boiling coffee and broiling moose sirloin filled the air. ...
— The Wolf Hunters - A Tale of Adventure in the Wilderness • James Oliver Curwood
... venison, hamburg, sirloin and other steaks, even spring chickens, may be cooked successfully in the chafing-dish; but they are not the dishes upon which an amateur should begin his experiments. Heat the blazer very hot, brush over the surface with a brush dipped in olive oil (or use a butter-ball and a fork), lay in the ...
— Salads, Sandwiches and Chafing-Dish Dainties - With Fifty Illustrations of Original Dishes • Janet McKenzie Hill
... put his arm on the back of his seat and fell asleep. Presently his hand dropped over, and I looked at it,—a mass of broad, brawny vitality, great pipes of veins, great crescents of nails, great furrows at the joints, and you might cut a fine sirloin of beef off the ball of the thumb; and this is a hand! I call it an ox. A woman's hand, by hard labor, spreads and cracks, and sprouts bunches at the joints, and becomes tuberous at the ends of the fingers, but you can see that it is a deformity and not nature. It tells ...
— Gala-days • Gail Hamilton
... SPIT—Remove most of the flap from sirloin and trim neatly. Have a clear brisk fire and place the meat close to it for the first half hour, then move it farther away, basting frequently, and when done sprinkle well with salt. The gravy may be prepared by taking the meat ...
— Good Things to Eat as Suggested by Rufus • Rufus Estes
... old joints, and hams, and rounds, and barons of sea-beeves and walrusses, which then crowned the stratum-board. All piled together, glorious profusion!—fillets and briskets, rumps, and saddles, and haunches; shoulder to shoulder, loin 'gainst sirloin, ribs rapping knuckles, and quarter to none. And all these sandwiched right over all that went before. Course after course, and course on course, my lord; no time to clear the wreck; no stop nor let; lay on and slash; cut, ...
— Mardi: and A Voyage Thither, Vol. II (of 2) • Herman Melville
... high, Crested with bay and rosemary. Well can the green-garbed ranger tell How, when, and where the monster fell; What dogs before his death he tore, And all the baiting of the boar. The wassail round, in good brown bowls, Garnished with ribbons blithely trowls. There the huge sirloin reeked; hard by Plum-porridge stood and Christmas-pie; Nor failed old Scotland to produce At such high tide her savory goose. Then came the merry masquers in And carols roared with blithesome din; If unmelodious ...
— In The Yule-Log Glow—Book 3 - Christmas Poems from 'round the World • Various
... sirloin, cut thin slices from the side next to you, (it must be put on the dish with the tenderloin underneath;) then turn it, and cut from the tenderloin Help the guest to ...
— A Treatise on Domestic Economy - For the Use of Young Ladies at Home and at School • Catherine Esther Beecher
... dish not often seen at table, and that is a sirloin of beef put into this pickle for about a fortnight. It is infinitely superior either to the round or edgebone, and certainly not so extravagant ...
— Our Farm of Four Acres and the Money we Made by it • Miss Coulton
... to come back to if he wished. What he had always to fight against was an inclination towards luxury and labour-saving convenience. He had bought a patent camp cooking-stove in New York. It was capable of cooking anything, from a sirloin to a savoury. But when he unpacked it he saw how incongruous such a thing was with the domestic economy of a ...
— Kiddie the Scout • Robert Leighton
... more witty in his speech than ordinary. Some of these sayings have been recorded, and amongst the rest that well-known quibble which has been the origin of an absurd mistake, still current through the county, respecting the sirloin. It is said to have been knighted there by his Majesty, who found, such were his knight-making propensities, ...
— Traditions of Lancashire, Volume 1 (of 2) • John Roby
... strong soup; three pounds, at least, of stewed carp; all the under part of a sirloin of beef; three quarters of a tongue; the moiety of a chicken; six pancakes and a tartlet, having severally disappeared down ...
— Eugene Aram, Complete • Edward Bulwer-Lytton
... novice at repartee. He knew what should follow the entree. On the table was a roast sirloin of pork, garnished with shamrocks. He retorted with this, and drew the appropriate return of a bread pudding in an earthen dish. A hunk of Swiss cheese accurately thrown by her husband struck Mrs. McCaskey below one eye. When she replied with a well-aimed coffee-pot ...
— The Four Million • O. Henry
... door and took up the large sheet on which was printed the bill of fare. She was almost alone in the place, as it was between dinner and supper. She read the bill thoroughly, then ordered black bean soup, a sirloin steak and German fried potatoes. This, she had calculated, would cost altogether a dollar; undoubtedly an extravagance, but everything at that restaurant seemed dear in comparison with the prices to which she had been used, and she felt horribly empty. She ordered the soup, to stay ...
— Susan Lenox: Her Fall and Rise • David Graham Phillips
... cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top sirloin, may be boned and rolled and then roasted by the same method as tender cuts, the only difference will be that the tougher cuts require longer cooking. Have the bones from rolled meats sent home to use for soups. ...
— Foods That Will Win The War And How To Cook Them (1918) • C. Houston Goudiss and Alberta M. Goudiss
... commons, and on the eve of which days they had a fire of charcoal in the Common Hall, and one jack of six quarts and one pint of beer extraordinary, to drink together by the fire. And on the said feast-day they had a fire at dinner, and another at supper in the said hall, and they had a sirloin of beef roasted, weighing forty-six pounds and a half, and three large mince-pies, and plum broth, and three joints of mutton for their supper, and six quarts and one pint of beer extraordinary at dinner, and six quarts and one pint of beer after dinner, by the fireside; ...
— Winchester • Sidney Heath
... tales over again every year. How homesick they make one for the good old days of real inns and real beefsteak and real ale drawn in pewter. My dears, sometimes when I am reading Dickens I get a vision of rare sirloin with floury boiled potatoes and plenty of horse-radish, set on a shining cloth not far from a blaze of ...
— The Haunted Bookshop • Christopher Morley
... a noble feast. If Cai had been busy all day, no less had 'Bias been busy. There were lobsters; there were chickens, with a boiled ham; there was a cold sirloin of beef, for grosser tastes; there were jellies, tartlets, a trifle, a cherry pie. There was beer in a nine-gallon jar, and cider in another. There were bottles of fizzy lemonade, with a dash of which Mrs ...
— Hocken and Hunken • A. T. Quiller-Couch
... gate of Calais, Hogarth tells, Where sad despair and famine always dwells; A meagre Frenchman, Madame Grandsire's cook, As home he steer'd, his carcase that way took, Bending beneath the weight of famed sirloin, On whom he often wish'd in vain to dine; Good Father Dominick by chance came by, With rosy gills, round paunch, and greedy eye; And, when he first beheld the greasy load, His benediction on it he bestow'd; And while the solid fat his fingers ...
— The Works of William Hogarth: In a Series of Engravings - With Descriptions, and a Comment on Their Moral Tendency • John Trusler
... out the sirloin of beef which was to be roasted for dinner, deftly cut some slices off it, fried them with some cold potatoes, and ate them ravenously, helped by Harriet. When dinner-time came Beth was ravenous again, but she was faithful to her vow, and ate no meat. Harriet scoffed ...
— The Beth Book - Being a Study of the Life of Elizabeth Caldwell Maclure, a Woman of Genius • Sarah Grand
... Powell: "Such is his passion for this terrible element, that if he were to come hungry into your kitchen, while a sirloin was roasting, he would eat up the fire and leave the beef. It is somewhat surprising that the friends of REAL MERIT have not yet promoted him, living as we do in an age favorable to men of genius. Obliged to wander from place ...
— The Miracle Mongers, an Expos • Harry Houdini
... taken A light breakfast—bacon, An egg, with a little broiled haddock; at most A round and a half of some hot buttered toast; With a slice of cold sirloin from ...
— Collections and Recollections • George William Erskine Russell
... so intimately there on the dresser top. His shirt, awaiting studs, spread out on the bed—their bed. His suspenders straddling the chair back. The ordering of the evening beefsteak lurking back in her consciousness. He liked sirloin, stabbing it vertically (he had a way of holding his fork upright between first and third fingers) when he carved, and cutting it skillfully away from the T bone. After the first week, he liked the bone, too, gnawing it, not ...
— Star-Dust • Fannie Hurst
... the best thing, after all," observed Willemott. "Your fine cooks won't condescend to roast and boil. Will you take some of this sirloin, the under-cut is excellent. My dear, give Mr Reynolds ...
— Olla Podrida • Frederick Marryat (AKA Captain Marryat)
... cream, or curds, the Long Island Dairy—which was really old man Heffern, his daughter Mary, and his boy Tom—had them in a paper bag, or on your plate, or into your pitcher before you could count your change. If it were a sirloin, or lamb-chops, or Philadelphia chickens, or a Cincinnati ham, fat Porterfield, watched over from her desk by fat Mrs. Porterfield, dumped them on a pair of glittering brass scales and sent them home to your kitchen invitingly laid out in a flat wicker basket. If it were fish—fresh, ...
— Felix O'Day • F. Hopkinson Smith
... awoke after dreaming that I was at a jolly picnic with old friends near Roger Riddle's cottage. That the cloth was spread with pies and tarts, a cold sirloin of beef, a dish of fowls, and a tempting ham, and that we were eating and drinking, and laughing and singing, in the merriest way possible. I had just had the breast and wing of a chicken and a slice of ham placed on my plate, and was running over to get the mustard-pot, when ...
— Dick Cheveley - His Adventures and Misadventures • W. H. G. Kingston
... the baby. That is why butchers at present look on babies as their sheet-anchors. It is through them that they keep the toe of their boot inside the family door. The little things they send for them serve as a memento of the old Sunday sirloin, a reminder that while nuts may nourish niggers the ...
— Punch, Or The London Charivari, Vol 150, February 9, 1916 • Various
... the mysterious object she had seen, Rachel left the room, and, shortly afterwards returned with the materials of a tolerably good supper;—to wit, a couple of cold fowls, a tongue, the best part of a sirloin of beef, a jar of pickles, and two small dishes of pastry. To these she added the wine and spirits directed, and when all was arranged looked ...
— Jack Sheppard - A Romance • William Harrison Ainsworth
... what he is. Whereupon, as before, my loving forager took a hint where none was intended; was gone the night long, and slaughtered me some Tory yearling,—'twas Mr. Gilbert Stair's, I mistrusted, though Dick would never name the owner, and so I had a sirloin to my breakfast. ...
— The Master of Appleby • Francis Lynde
... was a Methodist off the tip of the sirloin. There weren't any evasions or generalities or metaphors in his religion. The lower layers of the hereafter weren't Hades or Gehenna with him, but just plain Hell, and mighty hot, too, you bet. His creed was built of sheet iron and bolted together with inch rivets. He kept ...
— Letters from a Self-Made Merchant to His Son • George Horace Lorimer
... note of one thing—that his ward should be christened in Bruntsea Church, as sure as all the bells were his, according to their inscriptions, no later than next Thursday week, that being the day for a good sirloin; and if Sir Montague failed to come to see how they could manage things under proper administration, he might be sure of one thing, if no more—that Major Hockin would never speak ...
— Erema - My Father's Sin • R. D. Blackmore
... to some of the meat." And Mrs. Lowe pushed the dish, which, nearly three-quarters of an hour before had come upon the table bearing a smoking sirloin, across to the seamstress. Now, lying beside the bone, and cemented to the dish by a stratum of chilled gravy, was the fat, stringy end of the steak. The sight of it was enough for Miss Carson; and she declined ...
— All's for the Best • T. S. Arthur
... just like this. I went into MOSER'S last week. Just when I got in I tripped over some ribs of beef lying in the doorway, and before I had time to say I preferred my beef without any boot-blacking, I fell head-first against an immense sirloin on the parlour table. Mrs. MOSER called all the men who were loafing around, and all the boys and girls, and they carved away at the sirloin for five hours without being able to get my head out. At last an old gentleman, ...
— Punch, or the London Charivari, Vol. 99, October 4, 1890 • Various
... have made him feel her pulse on the spot, had he not luckily found some assafoetida, and therewith so perfumed the shop, that her "nerves" (of which she was always talking, though she had nerves only in the sense wherein a sirloin of beef has them) forced her to beat ...
— Two Years Ago, Volume I • Charles Kingsley
... that the volcano was quite active. The owner of these cattle knows that he has 10,000 head, and may have a great many more. They are shot for their hides by men who make shooting and skinning them a profession, and, near settlements, the owners are thankful to get two cents a pound for sirloin and rump-steaks. These, and great herds which are actually wild and ownerless upon the mountains, are a degenerate breed, with some of the worst peculiarities of the Texas cattle, and are the descendants of those which Vancouver placed on the islands and which were under Tabu for ten years. ...
— The Hawaiian Archipelago • Isabella L. Bird
... length it was time to explain. One Sunday there appeared a handsome sirloin of beef, which before noon on Monday had shrunk almost to the bare bone, and presented such a deplorable spectacle to the opening eyes of Mrs. Pomfret that her long smothered indignation burst forth, and she boldly declared she was now certain there had been foul play, ...
— The Parent's Assistant • Maria Edgeworth
... never had dared to reply to the glance of the little maid on the second floor; and he was very wrong to be embarrassed, for one morning, as he passed the butcher's shop, he saw the butcher's foreman put his arm about the girl's waist and whisper a love speech over a fine sirloin roast. ...
— Serge Panine • Georges Ohnet
... men of antiquity being engaged in cooking were recited: the cook of Charlemagne was the leader of his armies,—Patrocles, the geographer and governor of Syria under Seleucus and Antiochus, peeled onions,—the heroic Ulysses roasted a sirloin of beef,—the godlike Achilles washed cabbages,—Cincinnatus boiled the turnips upon which he dined,—the great Conde fried pancakes,—Curius Dentatus, who twice enjoyed the honors of a triumph, was found cooking peas in an ...
— Stories by American Authors, Volume 2 • Various
... of having porterhouse or sirloin steaks taken right out of their lives, so some other device is necessary, such as a charcoal broiler or the old-fashioned, long-handled broiler held over the fireplace coals or, in winter, those of the furnace. One may argue brightly ...
— If You're Going to Live in the Country • Thomas H. Ormsbee and Richmond Huntley
... beef is to allow nine minutes to the pound for a rib-roast and eight minutes for a sirloin. Sprinkle pepper and salt over the meat and sprinkle with flour. Pour a little boiling water into the pan and bake in an oven hot enough to crisp and brown peeled raw potatoes cooked in the same pan. ...
— Health on the Farm - A Manual of Rural Sanitation and Hygiene • H. F. Harris
... receive a hearty welcome at their master's house, where they find the fuelled chimney blazing wide, and the strong table groaning beneath the smoking sirloin— ...
— Old English Sports • Peter Hampson Ditchfield
... (five ribs); middle rib (four ribs); chuck (three ribs). Shoulder piece (top of fore leg); brisket (lower or belly part of the ribs); clod (fore shoulder blade); neck; shin (below the shoulder); cheek. Hind Quarter. Sirloin; rump; aitch-bone these are the three divisions of the upper part of the quarter; buttock and mouse-buttock, which divide the thigh; veiny piece, joining the buttock; thick flank and thin flank (belly pieces) and leg. The sirloin and rump of ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... 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.' ...
— Penelope's Irish Experiences • Kate Douglas Wiggin
... anybody in New York giving you something for nothing! They spell curiosity and charity with the same set of building blocks. Lots of 'em will stake you to a dime and chop-suey; and a few of 'em will play Caliph to the tune of a top sirloin; but every one of 'em will stand over you till they screw your autobiography out of you with foot notes, appendix and unpublished fragments. Oh, I know what to do when I see victuals coming toward me in little old Bagdad-on-the-Subway. I strike the asphalt ...
— The Trimmed Lamp • O. Henry
... 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." ...
— 20000 Leagues Under the Seas • Jules Verne
... waggish doctor could not, for the life of him, avoid his jokes. Cooke's dish of vegetables was placed for him at a particular part of the table; but the doctor, taking Manifold by the hand, placed him in the philosopher's seat, whom he afterwards set before a magnificent sirloin of beef—for, truth to speak, the little man acted as a kind of master of the ceremonies to the ...
— The Evil Eye; Or, The Black Spector - The Works of William Carleton, Volume One • William Carleton
... Sunday luncheon—which still, at Grosville Park, as in the early Victorian days of Lord Grosville's mother, consisted of a huge baronial sirloin to which all else upon the varied table appeared as appurtenance and appendage, Ashe allowed himself the inward reflection that the Grosville Park Sundays were degenerating. Both Lord and Lady Grosville had been good hosts in their day; and the downrightness of the wife ...
— The Marriage of William Ashe • Mrs. Humphry Ward
... down with a pleased and happy countenance this time, and began carving the sirloin: "We have seen the light," he said. "Madam, may I help you to a little gravy, or a ...
— Roundabout Papers • William Makepeace Thackeray
... haven't a whale on board," said Capt. Noah, as he rolled a bale of hay up to Mrs. Elephant, at the same time warning Ham not to give the lion a sirloin ...
— The Cruise of the Noah's Ark • David Cory
... was there, James Otis, Doctor Warren, John Hancock, and ever so many more. We fired salutes, sang songs, and drank fourteen toasts. That was at ten o'clock. Just before noon we rode out to the Greyhound Tavern in Roxbury in carriages and chaises, and had a dinner of fish, roast pig, sirloin, goose, chickens and all the trimmings, topping off with plum-pudding and apple-pie, sang Dickenson's Liberty Song, drank thirty more toasts, forty-four in all, filling our glasses with port, madeira, egg-nogg, flip, punch, and brandy. Some of us, of course, were rather ...
— Daughters of the Revolution and Their Times - 1769 - 1776 A Historical Romance • Charles Carleton Coffin
... "Tea nothing!" she said firmly. "I want a broiled sirloin steak and potatoes. And"—she looked Mrs. Ostermaier full in the eye—"I am going to have ...
— Tish, The Chronicle of Her Escapades and Excursions • Mary Roberts Rinehart
... they had lunch, in an old-fashioned hotel called the George. Muchross cut the sirloin, filling the plates so full of juicy meat that the ladies protested. Snowdown paid for champagne, and in conjunction with the wine, the indelicate stories which he narrated made some small invasion upon the reserve of the bar-girls; for their admirers did not dare ...
— Mike Fletcher - A Novel • George (George Augustus) Moore
... yesterday a pound of the best grass-flavored adipo-butyrin (as good as any dairy butter) for ten cents; a sirloin of good western beef for twelve cents a pound; and, best of all, a bushel of Rocky-mountain grasshoppers, as crisp and delicious as could be, for only thirty-seven cents! They say, the supply of these last delicacies will be short this season; as hardly any have appeared ...
— 1931: A Glance at the Twentieth Century • Henry Hartshorne |
