hind-quarter

Having feasted, ready to depart with a hind-quarter of the pig in his hand, he deliberately fired the grass thatch of a house with his burning glass.

THE RED ONE 2010

The next day I came up here alone, driving a pack-horse, and with a hind-quarter of sheep tied to my saddle.

The Hawaiian Archipelago Isabella Lucy 2004

It was marvellous to observe how the ghosts of bygone meals were continually rising up before him — not in anger or retribution, but as if grateful for his former appreciation, and seeking to repudiate an endless series of enjoyment. at once shadowy and sensual, A tender loin of beef, a hind-quarter of veal, a spare-rib of pork, a particular chicken, or

The Scarlet Letter 2002

In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

Procure a nice hind-quarter, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet, place it in a moderate oven, let it heat through slowly, then dredge it with salt and flour; quicken the fire, put half a pint of water into the dripping-pan, with a teaspoonful of salt.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

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.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

A breast of lamb roasted is very sweet and is considered by many as preferable to hind-quarter.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

These are all the pieces of the hind-quarter, and they are valuable of their respective kinds.

Cattle and Their Diseases Embracing Their History and Breeds, Crossing and Breeding, And Feeding and Management; With the Diseases to which They are Subject, And The Remedies Best Adapted to their Cure Robert Jennings

Lean pieces of beef, cut properly from the hind-quarter, are the proper pieces for being smoked.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

To serve tenderloin as directed below, the whole piece must be extracted before the hind-quarter of the animal is cut out.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette