 | Thomas Webster - 1855 - 678 páginas
...become too old for food, may be known by a hard, skinny fat, a dark-red lean, and, in old animals, a line of a horny texture running through the meat of the ribs. When meat pressed by the finger rises up quickly, it may be considered as that of an animal which was... | |
 | Mrs. William Parkes - 1825 - 510 páginas
...see beef, of which the fat is hard and skinny, and the lean of a deep red, you may suppose it to be of an inferior kind ; and when the meat is old you...juicy and well flavoured when of a deeper colour. The butchers are said to bleed calves profusely in order to produce this white meat; but, this practice... | |
 | Hardships - 1861 - 168 páginas
...those grown too old for food, may be known by a hard, skinny fat, a dark red lean ; and in old animals, a line of a horny texture running through the meat of the ribs. When meat pressed by the finger rises up quickly, it may be considered as that of an animal which was... | |
 | Simpkin Marshall & Co - 1869 - 590 páginas
...had become too old for food, may be known by a hard skinny fat, a dark red lean, and, in old animals, a line of a horny texture running through the meat of the ribs. When meat pressed by the finger rises up quickly, it may be considered as that of an animal which was... | |
 | Robert Kemp Philp - 1874 - 392 páginas
...of which the fat is hard and skinny, and the lean of a deep red, you may be pretty sure that it is of an inferior kind ; and when the meat is old you...horny texture running through the meat of the ribs. MUTION must be chosen by the firmness and fineness of the grain, its good colour, and firm white fat.... | |
 | Robert Kemp Philp - 1876 - 154 páginas
...see beef, of which the fat is hard and skinny, and the lean of a deepred, you may suppose it to be of an inferior kind ; and when the meat is old you...horny texture running through the meat of the ribs. Yellow fat is a test of meat of an inferior quality. Well-fed beef may be known by the texture and... | |
 | Marion Holmes - 1880 - 358 páginas
...of which the fat is hard and skinny, and the lean of a deep red, you may be pretty sure that it is of an inferior kind ; and when the meat is old, you may know it by a line of horny texture running through the meat of the ribs. MUTTON must be chosen by the firmness and fineness... | |
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... the meat is seldom very good. The grain of cow-beef is closer, the fat whiter, and the lean scarcely so red as that of ox-beef. When you see beef, of which the fat is hard and skinny, and the lean of a deep red, you may be... 