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“The neck and breast of lamb as a joint; the fore-quarter without the shoulder.”
“Roasted fore-quarter lamb and currant jelly - sliced and served with orange juices, cayenne paper, salt, and butter drizzled over the top, jelly on the side.”
“They remained about an hour with us: we gave them the fore-quarter of a kangaroo, and putting our remaining pork into a bag, we distributed the iron hoops of the keg in small pieces among them; these were received with as much pleasure as an European would have felt at being presented with the like quantity of gold.”
“A leg of mutton requires from two to three hours boiling, according to the size; a fore-quarter from an hour to an hour and a half; a quarter of lamb, unless, very large, will boil in an hour.”
“Veal should be well seasoned, and rubbed with lard; when it begins to brown, baste it with salt and water; a large loin will take from two to three hours to roast, the thin part of the fore-quarter an hour; it should be well done; boil up and thicken the gravy.”
“-- Roast fore-quarter of lamb; Spring chickens A la”
Frost's Laws and By-Laws of American Society A condensed but thorough treatise on etiquette and its usages in America, containing plain and reliable directions for deportment in every situation in life.
“The pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the two loins together.”
“This piece is quite similar to a fore-quarter of lamb after the shoulder has been taken off.”
“There may be some fine pieces cut from the fore-quarter.”
“In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder.”
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