"Gristly" Quotes from Famous Books
 ... you. We must have poetry with them; otherwise they are better in the kitchen. Is there—but there is not; there is not present one of the chivalrous breeched who could prefer the shocking emancipated gristly female, which imposes propriety on our sensations and inner dreams, by petrifying in the ...
— The Shaving of Shagpat • George Meredith
... was on board. He asked for the commander, and a short, gristly, sunburnt personage being indicated, he introduced himself with that plausible speech which had wooed so many ...
— Bohemian Days - Three American Tales • Geo. Alfred Townsend
... portion designed to be cooked in a certain manner shall have wasteful appendages which that mode of cooking will spoil. The French soup-kettle stands ever ready to receive the bones, the thin fibrous flaps, the sinewy and gristly portions, which are so often included in our roasts or broilings, which fill our plates with unsightly debris, and finally make an amount of blank waste for which we pay our butcher the same price that we pay for ...
— The American Woman's Home • Catherine E. Beecher and Harriet Beecher Stowe
... digits only two slender splint-like bones, about two-thirds as long as the cannon bone, which gradually taper to their lower ends and bear no finger joints, or, as they are termed, phalanges. Sometimes, small bony or gristly nodules are to be found at the bases of these two metacarpal splints, and it is probable that these represent rudiments of the first and fifth toes. Thus, the part of the horse's skeleton, which corresponds with that of the human hand, contains ...
— American Addresses, with a Lecture on the Study of Biology • Tomas Henry Huxley
... it is certain, as previously stated (No. 102), that two ounces of bone contain as much gelatine (which is the nutritive portion of stock) as one pound of meat. In their broken state tie them up in a bag, and put them in the stock-pot; adding the gristly parts of cold meat, and trimmings, which can be used for no other purpose. If, to make up the weight, you have received from the butcher a piece of mutton or veal, broil it slightly over a clear fire ...
— The Book of Household Management • Mrs. Isabella Beeton |
