 | Sir John Richardson - Arctic regions - 1851 - 452 pages
...it may be well to describe in this place the mode of its preparation. The round or buttock of beef of the best quality, having been cut into thin steaks,...and membranous parts were pared away, was dried in a malt kiln over an oak fire, until its moisture was entirely dissipated, and the fibre of the meat became... | |
 | Sir John Richardson - Arctic regions - 1851 - 502 pages
...it may be well to describe in this place the mode of its preparation. The round or buttock of beef of the best quality, having been cut into thin steaks,...and membranous parts were pared away, was dried in a malt kiln over an oak fire, until its moisture was entirely dissipated, and the fibre of the meat became... | |
 | Science - 1852 - 386 pages
...it may be well to describe in this place the mode of its preparation. The round or buttock of beef of the best quality, having been cut into thin steaks,...of the meat became friable. It was then ground in a inalt-mill, when it resembled finely grated meat. Being next mixed with nearly an equal weight of melted... | |
 | United States. Patent Office - Patents - 1852 - 774 pages
...into thin steaks, from which the fat and membraneous parts were pared away, and dried in a kiln until the fibre of the meat became friable. It was then ground in a malt-mill, and mixed with nearly an equal weight of beef suet, or lard. This completed the preparation of the... | |
 | United States. Patent Office - Patents - 1852 - 716 pages
...into thin steaks, from which the fat and membraneous parts were pared away, and dried in a kiln until the fibre of the meat became friable. It was then ground in a malt-mill, and mixed with nearly an equal weight of beef suet, or lard. This completed the preparation of the... | |
 | English literature - 1853 - 576 pages
...not be displeased to see an authentic account of its preparation : — ' The round or buttock of beef of the best quality, having been cut into thin steaks,...was then ground in a malt-mill, when it resembled finely-grated meat. Being next mixed with an equal quantity of melted beef-suet or lard, * Captain... | |
 | John Holmes Agnew, Walter Hilliard Bidwell, Henry T. Steele - American periodicals - 1853 - 606 pages
...not be displeased to see an authentic account of its preparation : — " The round or buttock of beef of the best quality, having been cut into thin steaks,...were pared away, was dried in a malt-kiln over an oak tire until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then... | |
 | Science - 1853 - 336 pages
...thin steaks, cleared of the fat and membranous parts, was dried in a malt-kiln over an oak fire, nntil its moisture was entirely dissipated, and the fibre...was then ground in a malt-mill, when it resembled finely-grated meat. Being next mixed with nearly an equal weight of beef suet or lard, the preparation... | |
 | American periodicals - 1853 - 848 pages
...not be displeased to gee an authentic account of its preparation : — The round or buttock of beef, of the best quality, having been cut into thin steaks,...from which the fat and membranous parts were pared * Captain Inglefield, in a paper read at the Geographical Society November 2!2d last, giving an account... | |
 | English literature - 1853 - 566 pages
...not be displeased to see an authentic account of its preparation : — - The round or buttock of beef of the best quality, having been cut into thin steaks, from which the fat and membranous parts were pored away, was dried in a malt-kiln over an oak lire until its moisture was entirely dissipated, and... | |
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The round or buttock of beef of the best quality, having been cut into thin steaks, from which the fat and membranous parts were pared away, was dried in a malt-kiln over an oak fire, until its moisture was entirely dissipated, and the fibre of the meat... 
