But when Narcisse sprang on the beef and finding it too hot, lay growling at it until it should cool, she broke out laughing.
"The Belovéd Vagabond" by William J. Locke
Do not undertake to make beef hams save in the late fall, so there may be cold weather for the curing.
"Dishes & Beverages of the Old South" by Martha McCulloch Williams
Each soldier has his tin plate and cup, and makes a hearty meal of beef and bread.
"My Days and Nights on the Battle-Field" by Charles Carleton Coffin
I don't want more than roast beef, though, I'm sure.
"The Grey Woman and other Tales" by Mrs. (Elizabeth) Gaskell
Beef's high enough in the city.
"Rimrock Trail" by J. Allan Dunn
PORK requires a longer time to cure (in proportion to its weight) than beef.
"The Cook's Oracle; and Housekeeper's Manual" by William Kitchiner
The line was lacking in "beef" and the backs in speed.
"Bert Wilson on the Gridiron" by J. W. Duffield
I was at that time a Hunting with the General for Beef, which he had a long time promised us.
"The Philippine Islands, 1493-1898--Volume 39 of 55" by Various
He felt ravenously hungry watching the two men chew their beef.
"Shaman" by Robert Shea
Beef fed with oil cakes is generally so, and the flesh is loose and flabby.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Beef, pork, and tongues, may be cured in the same manner: ribs of beef done in this way are excellent.
"The Lady's Own Cookery Book, and New Dinner-Table Directory;" by Charlotte Campbell Bury
Three of them started out after beef.
"War from the Inside" by Frederick L. (Frederick Lyman) Hitchcock
NELSON'S BEEF TEA will be found of the highest value, supplying a cup of unequalled nourishment, combining all the constituents of fresh beef.
"Nelson's Home Comforts" by Mary Hooper
It is very noticeable throughout the bazaars of Burma that all the beef butchers are natives of India.
"The Soul of a People" by H. Fielding
I kill a beef about every three or four days in round-up time.
"Rim o' the World" by B. M. Bower
Sometimes scarped beef, lean and rare, salted and spread on very thin bread, quiets the stomach at once, while it is highly nourishing.
"Treatise on the Diseases of Women" by Lydia E. Pinkham
Not jest ord'nary beef-tea.
"The Twins of Suffering Creek" by Ridgwell Cullum
And, having a premonition of coming company, Hardy went in by the fireplace and put on a big kettle of beef.
"Hidden Water" by Dane Coolidge
Beef was scarce because of the shortage of large pastures.
"Cooking and Dining in Imperial Rome" by Apicius
To make beef-tea properly, take a pound and a half of coarse, lean beef: that cut from the neck or round is best.
"The Dog" by Dinks, Mayhew, and Hutchinson
V was a Villain; once;
He stole a piece of beef.
Papa he said, 'O! dreadful man!
That Villain is a Thief!'
"Nonsense Alphabet" by Edward Lear
CRABMEAT IN CASSOLETTE
BOILED BRISKET OF BEEF
SMALL ONIONS IN CREAM
"Advertisement For The Waldorf-Astoria" by Langston Hughes
I lend you Englishmen hot air
And I get all the beef
While you stalwart sheep of freedom
Are on the poor relief.
"Safe And Sound" by Ezra Pound
Irish stews and boiled corned beef
and hot dogs by the scores,
or any place that saves a space
For smoking carnivores.
"The Health-Food Diner" by Maya Angelou
The beef digested--Thomas took
What guarded fat and lean
To where you hate to smell or look,
And ev'ry part made clean.
"The Lover" by William Hutton
As in a leathern butt of wine;
Or dough, a household lump;
Or a pumpkin; or a good beef chine,
Stuck that arrow with a dump.
"Robin Hood's Flight" by James Henry Leigh Hunt
Enlarge David Grunfeld, The Times-Picayune DAVID GRUNFELD / THE TIMES-PICAYUNE The Parasol 's roast beef po-boy Parasol 's and Tracey's Roast Beef Po-Boys gallery (6 photos).
Recently we sent out to many Henry County Beef Producers, via newsletter, an article from UK Veterinarian Dr Michele Arnold concerning causes and complications of one of the most common problems relating to beef production.
The West Central Cropping System and Beef Production Practicum developed by the University of Nebraska-Lincoln's West Central Research and Extension Center will help producers maximize crop and beef production profitability.
Cutting demonstration of a side of beef donated by the National Cattlemen's Beef Association.
HyVee's Chef David Martineau's Standing Beef Rib Roast with Horseradish Cream is the entree we're featuring at the Culinary Christmas event tomorrow at HyVee with Wisconsin Beef Council.
A question that has passed through my mind almost every day since my quest for New Orleans' best roast beef po-boy began last November: Is a roast beef sandwich enough.
The fall-apart sandwich is a lot to handle, but if you believe Messiness is Next to Godliness – a maxim messy- roast-beef po-boy fans are free to use on T-shirts and hats – Short Stop's roast beef po-boy also gives you a lot to love.
After you've put away the corned beef and cabbage, grab the beef and bacon and try this delish dish.
Economic challenges in the dairy industry – and sexed semen – might be just what the beef industry needs to counter shrinking beef numbers.
Kameron Wise of the Crooked Run Cloverstitchers was awarded supreme and senior beef showmanship awards at the Tuscarawas County Junior Fair Beef Showmanship show.
Like the vegetarian platter, the meat combo includes salad, hummus, pita and basmati rice, plus beef and chicken shish kabobs and beef kifta kabobs.
The beef checkoff recently published a white paper titled, "Animal Age, Physiological Maturity, and Associated Effects on Beef Tenderness ", by J. Daryl Tatum, PhD, Colorado State University.
With funding from the beef checkoff, the industry has been tracking beef tenderness for 20 years with the first benchmarking survey conducted in 1990.
Last week in my report Are You Buying Ammonia Treated Meat Here In Evansville, I asked some Tri-State grocers whether or not the ground beef products sold in their stores contained Lean Finely Textured Beef Trimmings, aka Pink Slime.
Federation State Beef Committee Chairman Tommy Maples, left, discusses the proposed animal disease traceability rule with Federation Beef Division Director Nate Jaeger.