"Brisket" Quotes from Famous Books
 ... two gangers, who happened to be close at hand tinkering at their trolley. The guard, who was taking a bottle of Bass with the steward on the platform of the diner, suddenly jabbed his friend in the brisket. ...
— Punch, or the London Charivari, Vol. 156, Feb. 12, 1919 • Various
... and rib ends average 52 per cent. lean meat, 40 per cent. fat and 8 per cent. bone. The brisket and navel cuts are similar in proportion, while the rib ends slightly higher in percentage of bone ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... of the various beauties and excellencies of the animal; a discussion in which Mr. Carleton certainly took little part, while Mr. Ringgan descanted enthusiastically upon "hide" and "brisket" and "bone," and Rossitur stood in an abstraction it might be scornful, it might be mazed. Little Fleda quietly listening and looking at the beautiful creature, which from being such a treasure ...
— Queechy, Volume I • Elizabeth Wetherell
... had his allotted portion; the hounds had a certain allowance; and, to make the division as general as possible, the very birds had their share also. 'There is a little gristle,' says Tubervile, 'which is upon the spoone of the brisket, which we call the raven's bone; and I have seen in some places a raven so wont and accustomed to it, that she would never fail to croak and cry for it all the time you were in breaking up of the deer, and ...
— The Lady of the Lake • Sir Walter Scott
... and Jack and Horace were sent off to collect wood and pile it near the Slowcoach, and fix the tripod over it. As it was quite dry, one of Mr. Scott's lighters soon had it blazing, and Mary, as chief cook, threw quickly into the water in the pot the large piece of brisket they had bought at Woodstock, together with potatoes and carrots and little onions ...
— The Slowcoach • E. V. Lucas
... extreme, so that there has been a reaction. The following is a description of a six-year-old bull, got by 'Twopenny' out of a Canley cow: 'His head, chest, and neck remarkably fine and clean; his chest extraordinarily deep; his brisket bearing down to his knees; his chine thin, loin narrow at the chine, but remarkably wide at the hips. Quarters long, round bones snug, but thighs rather full and remarkably let down. The carcase throughout, ...
— A Short History of English Agriculture • W. H. R. Curtler
... the round is the best piece. If cold and pressed, what are called "plate pieces"—that is, the brisket, the flank, and the thin part of the ribs—may be used. Wash, and put into cold water, allowing half an hour to a pound after it begins to boil. If to be eaten cold, let it stand in the water till nearly cold, as this ...
— The Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes • Helen Campbell
... never braindg't, an' fetch't, an' fliskit, [plunged, stopped, But thy auld tail thou wad hae whiskit, capered] An' spread abreed thy weel-fill'd brisket, [chest] Wi' pith an' pow'r, [rooty hillocks, Till spritty knowes wad rair't and riskit, roared, cracked] An' slypet ...
— Robert Burns - How To Know Him • William Allan Neilson |
