"Second joint" Quotes from Famous Books
 ... taken out and put in the old tin eggbucket—and just then grandfather came in and lifted tenderly out of the basket one of those wonderful geese "stuffed" with good food in a dark cellar until fat enough for market.... Ever have a toothful of that kind of goose-breast or second joint? ... No? ... Your life is yet incomplete—you have something to live for! ... Goodness me! I can't describe it! How can a fellow tell about such things! It's like—well, it's like Frau Hummel's "stuffed" ...
— The Long Ago • Jacob William Wright
... up the axe with his right hand he laid the forefinger of his left hand on the block, swung the axe, and struck with it below the second joint. The finger flew off more lightly than a stick of similar thickness, and bounding up, turned over on the edge of the block and then fell ...
— Father Sergius • Leo Tolstoy
... have found it rather hot in hunting, so have resorted to leather finger tips. These are best made of pigskin or cordovan leather, which is horse hide. This should be about a sixteenth of an inch thick and cut to such a form that the tips enclose the finger on the palmar surface up to the second joint and leave an oval opening over the knuckle and upper part of the finger nail. The best way to make them is to mould a piece of paper about each of the first three fingers on the right hand, gathering the paper on the back and crimping it with the thumb nail to show where to cut ...
— Hunting with the Bow and Arrow • Saxton Pope
... pieces, remove the entrails, beginning by the liver, and cut away the gall, to be out of danger at once. When the turtle is emptied, throw the heart, liver, kidneys, and lights, into a large tub of water. Cut away the fins to the root, as near to the back shell as possible; then cut the fins in the second joint, that the white meat may be separated from the green. Scrape the fat from the back shell by skimming it, and put it aside. Cut the back shell into four pieces. Set a large turbot pan on the fire, and when it boils dip a fin into it for a minute, then take it out and peel it very clean. ...
— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton |
