"Sirloin" Quotes from Famous Books
 ... something so burlesque as Sadler's-wells. She laughed, and said it offered her a very ludicrous image, for Mrs. Siddons and Sadler's-wells," said she, " seems to me as ill-fitted as the dish they call a toad in a hole which I never saw, but always think of with anger, - -putting a noble sirloin of beef into .1 ...
— The Diary and Letters of Madame D'Arblay Volume 3 • Madame D'Arblay
... Molly suggested at luncheon a picnic for the following day, that she was returning to Slumberleigh on Monday morning; and when she made the fact known, Ralph had to be "hushed" several times by Evelyn for muttering opinions behind the sirloin respecting Mrs. Alwynn, which Evelyn seemed to have heard before, and to consider unsuited to the ears of ...
— The Danvers Jewels, and Sir Charles Danvers • Mary Cholmondeley
... stare 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 ...
— The Letters of Horace Walpole, Volume 1 • Horace Walpole
... Once, in a car, a man in front of me 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 a sad ...
— Gala-days • Gail Hamilton
... irresolutely in front 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, a ...
— Life in the Clearings versus the Bush • Susanna Moodie
... said, "I was too proud and too sensitive. I did not come to you and say, 'Let me beard the cook in her fastness. Let me order the sirloin of beef for the mid-day meal. Let me rebuke the housemaid, or raise her wages, or give her notice,' or whatever it is that one does in the case of a housemaid. I did not ask that I too might be allowed ...
— Punch, or the London Charivari, June 10, 1914 • Various
... dishes as if they had been famished for a year. Mr Lutter, after making an observation that true thankfulness was as much shown by moderate enjoyment of good gifts as by long prayers said over them, made a most powerful assault on the cold sirloin, and, of all the party, was the only one who had the politeness to send a helping to Jane. She was tired and hungry, and felt really obliged by the attention, but could scarcely do justice to the viands from surprise at the conversation of ...
— Blackwood's Edinburgh Magazine, No. 341, March, 1844, Vol. 55 • Various
... of beef is divided into halves, they cut farther back on the hind quarter than they do in Boston, taking in all the ribs—thirteen and sometimes fourteen. This gives one more rib roast. They do not have what in Boston is called the tip of the sirloin. ...
— Miss Parloa's New Cook Book • Maria Parloa
... very curious subject. I 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 heat of ...
— Punch, Or The London Charivari, Vol. 99., November 8, 1890 • Various
... properly jointed the meat before it goes home. For good tables, the pieces generally roasted are the sirloin and the fore and middle ribs. In genteel houses other parts are seldom served up as roast-beef. In small families the ribs are the most convenient pieces. A whole sirloin is too large, except for a numerous company, but it is the piece ...
— Directions for Cookery, in its Various Branches • Eliza Leslie
... needed such things in order to preserve a high standard of living they were here. And I don't say they didn't serve a useful purpose. What I do say is that they aren't absolutely necessary; that a high standard of living isn't altogether dependent on sirloin steaks, starched collars and music halls as I've heard ...
— One Way Out - A Middle-class New-Englander Emigrates to America • William Carleton
... 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 ...
— Olla Podrida • Frederick Marryat
... draw the bucket up a well in Europe. A dish of their meat was a good mouthful, and a barrel of their liquor a reasonable draught. Their mutton yields to ours, but their beef is excellent, I have had a sirloin so large that I have been forced to make three bites of it; but this is rare. My servants were astonished to see me eat it, bones and all, as in our country we do the leg of a lark. Their geese and turkeys I usually eat at a ...
— Gulliver's Travels - Into Several Remote Regions of the World • Jonathan Swift
... Inn was crowded with guests. So, on Saturday nights, there were extra cans of tomatoes, and sirloin steak, instead of "rounds," in ...
— Options • O. Henry
... 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 ...
— Robert Browning: How To Know Him • William Lyon Phelps
... not allow his brothers a drop of drink to their victuals {95}. Dining one day at an alderman's in the city, Peter observed him expatiating, after the manner of his brethren in the praises of his sirloin of beef. "Beef," said the sage magistrate, "is the king of meat; beef comprehends in it the quintessence of partridge, and quail, and venison, and pheasant, and plum-pudding, and custard." When Peter came home, he would needs take the fancy of cooking up this doctrine into ...
— A Tale of a Tub • Jonathan Swift
... did say it. That handsome brother of his, to whom I lost my heart two weeks ago, does really—well, to put it plainly, knock animals on the head, you know, and sell them in chops, and—what do you call it, mamma?—the sirloin and brisket. 'How do you do, Mr. Trenholme? I want some meat for dinner—chops, I think.' Oh, how I should love to go and ...
— What Necessity Knows • Lily Dougall
... large joints are to be avoided, but even a small roast is a large joint when there are but two or three to eat it. For this reason it is a good plan to buy such joints as divide well. A sirloin of beef is better made into two fine dishes than into one roast, and then warmed over twice. Every one knows that "Filet de b[oe]uf Chateaubriand" is one of the classical dishes of the French table, that to a Frenchman luxury can go no further; but every one does not know how entirely ...
— Culture and Cooking - Art in the Kitchen • Catherine Owen
... post, will come with me and read these orders. Gentlemen, see that your horses are ready, and have all of the Admiral's saddled. Captain Scudamore, you have discharged your trust, and doubtless ridden far and hard. My orders to you are a bottle of wine and a sirloin of roast beef ...
— Springhaven - A Tale of the Great War • R. D. Blackmore
... beef," as it is called in South America, consists of thin strips cut off the carcass after skinning and dried in the sun. The butchers do not distinguish between sirloin and round.] ...
— The Andes and the Amazon - Across the Continent of South America • James Orton
... 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. ...
— The Miracle Mongers, an Expos • Harry Houdini
... and stuffs for the suits of clothes, the lads returned to the Bell, where a supper of cold chicken and the remains of a fine sirloin awaited them, with two tankards of home-brewed ale. The next morning, before sallying out to see the town, Rupert wrote to his grandfather, asking his pardon for running away, expressing his intention of applying to the ...
— The Cornet of Horse - A Tale of Marlborough's Wars • G. A. Henty
... fishing this morning," Tom Reade explained, "although we do not know whether the fishing near here amounts to much. May I pass you some of this sirloin, Miss Marshall?" ...
— The High School Boys in Summer Camp • H. Irving Hancock
... establishment, and earning golden opinions from all sorts and conditions of men, finally settled down to a quiet country life in a pretty cottage in our village, where he is the life and soul of every convivial gathering and beanfeast, carving a York ham or a sirloin with great nicety and judgment. He has seen much of men and manners in his day, and has a fund of information on all kinds of subjects. Having plenty of leisure, he is a capital hand at finding the whereabouts of outlying foxes; and ...
— A Cotswold Village • J. Arthur Gibbs
... the 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 ...
— The Works of William Hogarth: In a Series of Engravings - With Descriptions, and a Comment on Their Moral Tendency • John Trusler
... 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 was the ...
— In The Yule-Log Glow—Book 3 - Christmas Poems from 'round the World • Various
... Sirloin of Beef. James I., on his return from a hunting excursion, so much enjoyed his dinner, consisting of a loin of roast beef, that he laid his sword across it, and dubbed it Sir Loin. At Chingford, in Essex, is a place ...
— Character Sketches of Romance, Fiction and the Drama - A Revised American Edition of the Reader's Handbook, Vol. 3 • E. Cobham Brewer
... Mr. Rampant which impressed me most, nor even the endless anecdotes of his unreasonable passions which leaked out at his back-door and came up our back-stairs to the nursery. They rather amused us. That assault on the butcher's boy, who brought ribs of beef instead of sirloin, for which he was summoned and fined; his throwing the dinner out of the window, and going to dine at the village inn—by which the dogs ate the dinner and he had to pay for two dinners, and to buy new ...
— A Great Emergency and Other Tales - A Great Emergency; A Very Ill-Tempered Family; Our Field; Madam Liberality • Juliana Horatia Gatty Ewing
... staircase. I have a state bedroom, with two enormous red four-posters in it, each as big as Charley's room at Gad's Hill. Bellew is to preach here to-morrow. "And we know he is a friend of yours, sir," said the landlord, when he presided over the serving of the dinner (two little salmon trout; a sirloin steak; a brace of partridges; seven dishes of sweets; five dishes of dessert, led off by a bowl of peaches; and in the centre an enormous bride-cake—"We always have it here, sir," said the landlord, "custom of the house.") (Collins ...
— The Letters of Charles Dickens - Vol. 2 (of 3), 1857-1870 • Charles Dickens
... 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 ...
— Winchester • Sidney Heath
... Dick, and Wilfred. But where's Rashleigh? Ay, here's Rashleigh! Take thy long body aside, Thornie, and let's see thy brother a bit. And here's my little Die, my sister's daughter, the prettiest girl on our dales, be the next who she may. And so now let's to the sirloin!" ...
— Red Cap Tales - Stolen from the Treasure Chest of the Wizard of the North • Samuel Rutherford Crockett
... 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 ...
— The People's Common Sense Medical Adviser in Plain English • R. V. Pierce
... 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 Bosenna insisted on diluting her cider. Her mirth ...
— Hocken and Hunken • A. T. Quiller-Couch
... Margaret, who didn't. The order was given, the joint rolled up, and the carver, under Mr. Wilcox's direction, cut the meat where it was succulent, and piled their plates high. Mr. Cahill insisted on sirloin, but admitted that he had made a mistake later on. He and Evie soon fell into a conversation of the "No, I didn't; yes, you did" type—conversation which, though fascinating to those who are engaged in it, neither desires nor deserves the attention ...
— Howards End • E. M. Forster
... Venison or Mutton Saddle of Mutton Leg of Mutton Shoulder of Mutton Loin of Mutton Neck of Mutton Fore Quarter of Lamb Sirloin of Beef Ribs of Beef Round of Beef Aitch-bone of Beef Rump or Buttock of Beef Tongue Calf's Head Loin of Veal Fillet of Veal Breast of Veal Knuckle of Veal Shoulder and Neck of Veal Leg or Hand of Pork Spare-rib of Pork ...
— Routledge's Manual of Etiquette • George Routledge
... profanity. Can you imagine a sacred cow trying to be good, and set a pious example to the heathen animals, being patient when they have to listen to swearing? You buy meat that is tainted for the lions, who like fresh meat, and the jackal, that only loves bad meat, gets the only sirloin in the lot. Let me run the menagerie to-morrow, and I will have Mr. Lion, the walking delegate, ...
— Peck's Bad Boy at the Circus • George W. Peck
... TO 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. ...
— Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 • Barkham Burroughs
... strongly which all who know and love cows occasionally experience at the very thought of beef. I was for the moment more than tolerant of vegetarianism, and devoutly hoped that for many days to come I should not be sickened with the sight of a sirloin on some hateful board, cold, or smoking hot, bleeding its red juices into the dish when gashed with a knife, as if undergoing a second death. We do not eat negroes, although their pigmented skins, flat feet, and woolly heads proclaim ...
— Afoot in England • W.H. Hudson
... second, and you are warned of your danger only after his teeth are buried in your leg. And yet the owner of these children and father of this dog is no whit better, to all appearance, than a baker who has clean brats and a mild poodle. He is not even a good butcher; he hacks a rib and lacerates a sirloin. He talks through his nose, which turns up to such an extent that the voice passes right over your head, and you have to get on a table to tell whether he is slandering his dead wife or ...
— The Fiend's Delight • Dod Grile
... 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 at any ...
— Charge! - A Story of Briton and Boer • George Manville Fenn
... be cooked like sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones can be ...
— The Skilful Cook - A Practical Manual of Modern Experience • Mary Harrison
... hunting in Windsor Forest, struck down about dinner to the abbey of Reading, where, disguising himself as one of the Royal Guards, he was invited to the abbot's table. A sirloin was set before him, on which he laid to as lustily as any beef-eater. "Well fare thy heart," quoth the abbot, "and here in a cup of sack I remember the health of his grace your master. I would give a hundred pounds that I could feed on beef as heartily as you do. Alas! my ...
— The Book of Anecdotes and Budget of Fun; • Various
... 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 ...
— Stories by American Authors, Volume 2 • Various
... 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
... She got 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 at her for ...
— The Beth Book - Being a Study of the Life of Elizabeth Caldwell Maclure, a Woman of Genius • Sarah Grand
... 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, ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea
... lot more illuminatin' than listenin' to Mr. Marvin. So, when I drew down my second pay envelop, I told the clerk I was quittin'. I don't mind sayin', either, that it seemed good to splash around in a reg'lar bath-tub once more and to look a sirloin steak in the face again. A stiff collar did seem ...
— The House of Torchy • Sewell Ford
... most delicate piece of beef for roasting, or for steak, is the rump and the last cut of the sirloin. It is peculiarly appropriate for an invalid, as it is lighter ...
— The American Frugal Housewife • Lydia M. Child
... astronomer LALANDE that he often ate caterpillars and spiders, affirming that the former tasted like almonds and the latter like walnuts; but no American who ever feasted inadvertently on horse liver or a savory sirloin of the same flesh, has yet been found to acknowledge the fact, much less to promote a taste for it by any seductive comparison. The Baxter Street purveyor imitates the Parisian restaurateur in the mystery with which he surrounds his art, and so ...
— Punchinello, Vol. 1, Issue 10 • Various
... you 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
... he was 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, that other ...
— Traditions of Lancashire, Volume 1 (of 2) • John Roby
... feed; science is a reality on which we starve. In general one is obliged to choose between two things—to be learned and grow thin, or to browse and be an ass. O gentlemen, browse! Science is not worth a mouthful of anything nice. I had rather eat a sirloin of beef than know what they call the psoas muscle. I have but one merit—a dry eye. Such as you see me, I have never wept. It must be owned that I have never been satisfied—never satisfied—not even with myself. ...
— The Man Who Laughs • Victor Hugo
... is, too," I said, suspending a strip of sirloin over the collie's nose, "the publishers admit if I had less talent they would print my things. I could not understand why my 'Laura Dean' was refused, so I went down to the publishers to try and find out. I saw the reader ...
— To-morrow? • Victoria Cross
... he had 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 yesterday's roast." ...
— Collections and Recollections • George William Erskine Russell
... 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, and a ...
— A Prince of Sinners • E. Phillips Oppenheim
... being made after God's own image, seem to bear in their minds a resemblance of the vilest species of brutes; or rather, indeed, of our idea of devils; for I don't know that any brutes can be taxed with such malevolence. A sirloin of beef was now placed on the table, for which, though little better than carrion, as much was charged by the master of the little paltry ale-house who dressed it as would have been demanded for all the elegance of the King's Arms, or any other polite tavern ...
— Journal of A Voyage to Lisbon • Henry Fielding
... to other shops," continued Mr. Daw. "Here's a large sirloin of beef from Smithers, and quite a cargo of bread from Deane's, and vegetables and fruit from Wilson's. Why, good gracious me! one would think they were going to stand a siege up at Fairglen. I 'spect it is as the lad says, they've got nothing ...
— The Island House - A Tale for the Young Folks • F. M. Holmes
... you know, sir; tea, coffee, cocoa, or chocolate; ham, eggs, or a bit of grilled fowl, cold sirloin of roast beef, or a red herring—anything you ...
— Varney the Vampire - Or the Feast of Blood • Thomas Preskett Prest
... studied smile, which changed gradually to a cold civility. Her eyes, unlike Banquo's, had a deal of speculation in them. One might read the price-current in the busy wrinkles. Around her pursed-up mouth lurked the knowledge of the number of available slices in a sirloin,—the judgment of the lump of butter that should leave no margin for prodigality. Warfare with market-men, shrewish watchfulness over servants, economy scarcely removed from meanness at the table, all were clearly indicated in her flushed ...
— Atlantic Monthly, Volume 3, No. 19, May, 1859 • Various
... small-boned breed; their horns are medium sized, straight or slightly curved upwards; their color is dark red; neat shoulders, thin thighs, and wide sirloin. They fatten well, but are not generally kept on dairy farms. In many respects they resemble ...
— The Stock-Feeder's Manual - the chemistry of food in relation to the breeding and - feeding of live stock • Charles Alexander Cameron
... 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 ...
— The Evil Eye; Or, The Black Spector - The Works of William Carleton, Volume One • William Carleton
... was no 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 ...
— The Four Million • O. Henry
... the table with that tray, Tony—flat. This may be a busy little New Year's Eve, but you can't come any of your sleight-of-hand stuff on me." For Tony had a little trick of concealing a dollar-and-a-quarter sirloin by the simple method of slapping the platter close to the underside of his tray and holding it there with long, lean fingers outspread, the entire bit of knavery being concealed in the folds of a flowing white napkin in the hand that balanced the tray. Into Tony's eyes there came a baleful gleam. ...
— Buttered Side Down • Edna Ferber
... 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
... prim gardens melt into Alpine heights or southern vineyards, or even into Russian steppes or Hungarian forests. One does get a little tired of toujours Bayswater; and Mr. Sheldon; and crimped skate; and sirloin of beef, and the inevitable discussion as to whether it is in a cannibal state of rawness or burnt to a cinder; and the glasses of pale sherry; and the red worsted doyleys and blue finger-glasses; and the almonds and raisins, ...
— Charlotte's Inheritance • M. E. Braddon
... 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, but only twenty minutes to eat ...
— Chronicles of the Canongate • Sir Walter Scott
... 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 ...
— The Squire's Daughter - Being the First Book in the Chronicles of the Clintons • Archibald Marshall
... it seems," she said, "that a few shillings to buy decent clothes may alter a person's destiny. With the shillings—about as many as the man of God pays for his sirloin—shelter from the weather and temptations to evil, three meals a day, a long pleasant life, husband and children, perhaps, and at last—Heaven. And without them, rags and starvation and the streets, and—well, this is a question for the mighty intellect of a man and a theologian, ...
— Fan • Henry Harford
... 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
... not so much as think of a composition. [Not think of a composition; that's hard indeed; I can't help thinking of it, if I would.] Thou complainest of want of money—let thy wife and daughters burn the gold lace of their petticoats; sell thy fat cattle; retrench but a sirloin of beef and a peck-loaf in a week from thy gormandising. [Retrench my beef—a dog! Retrench my beef; then it is plain the rascal has an ill design upon me—he would starve me.] Mortgage thy manor of Bullock's Hatch, or pawn thy crop for ten years. [A rogue! part with my ...
— The History of John Bull • John Arbuthnot
... 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, and she would have the ...
— The Parent's Assistant • Maria Edgeworth
... Husband who was stuck on Plain Living and Home Comforts. He would walk around an Angel Cake any old Time to get action on some Farm Sausage. He was not very strong for Romaine Salad or any Speckled Cheese left over from Year before last, but he did a very neat vanishing Act with a Sirloin Steak and he had the Coffee come right along in a large Cup. He refused to dally with the Demi-Tasse. For this true American the Course Dinner was a weak Invention of the benighted Foreigner. When he squared up to his Food he ...
— People You Know • George Ade
... turnspit? Bob is gone, And dinner must be drest by one: Where is that cur—(and I am loth To say that Betty swore an oath)— The sirloin's spoiled: I'll give it him!"— And Betty did look fierce and grim. Bob, who saw mischief in her eye, Avoided her—approaching nigh: He feared the broomstick, too, with physics ...
— Fables of John Gay - (Somewhat Altered) • John Gay
... au 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 ...
— The South of France—East Half • Charles Bertram Black
... ROAST BEEF.—The sirloin and rib and rump pieces are the best cuts for roasting. Wipe, trim, and skewer into shape. Sear the cut surfaces and proceed as directed on page 397, cooking twenty minutes to the pound if it is to ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... this jest, and pawned his soul that the cold sirloin which entered immediately after, was the best emblem of roast-beef all the world over. Plentiful refreshments were offered to all the party, of which both ...
— Peveril of the Peak • Sir Walter Scott
... 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 first, ...
— Jerry's Charge Account • Hazel Hutchins Wilson
... well-baked bread; not the clammy dough which is served to a despairing land. This is the reason of the wondering question, What has become of roast meat? and of the melancholy conviction that henceforth baked beef is to replace the juicy sirloin of tradition, ...
— From the Easy Chair, vol. 1 • George William Curtis
... Quarter Fore rib (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) ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... humour of "Don Quixote" by an infusion of cockney flippancy and facetiousness, as Motteux's operators did, is not merely an impertinence like larding a sirloin of prize beef, but an absolute falsification of the spirit of the book, and it is a proof of the uncritical way in which "Don Quixote" is generally read that this worse than worthless translation—worthless as failing to represent, worse than worthless ...
— Don Quixote • Miguel de Cervantes Saavedra |
