"Sirloin" Quotes from Famous Books
 ... 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 food ...
— The American Frugal Housewife • Lydia M. Child
... 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
... "Tea nothing!" she said firmly. "I want a broiled sirloin steak and potatoes. And"—she looked Mrs. Ostermaier full in the eye—"I am going to have a cocktail. I ...
— Tish, The Chronicle of Her Escapades and Excursions • Mary Roberts Rinehart
... having a discussion at the market with an elderly gentleman, he said something pleasant which must be written for the husband of a young housekeeper. We agreed that a rump steak was of more uniform richness than a sirloin, the best of the latter being only that luscious strip underlying the bone. "But," added the kindly man, "I always buy the sirloin, because I give that juicy scrap to my wife." It is worth while, M., to be wedded to the thoughtful heart, who, after forty years, yet wills ...
— The Atlantic Monthly, Volume 16, No. 97, November, 1865 • Various
... 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. I despise myself; but I submit ...
— The Man Who Laughs • Victor Hugo
... appreciate your feelings, from sad experience! I, myself, am positively longing for a nice sirloin steak." Then, a sudden thought striking her, "I will tell you what we will do, Nat, we will have ...
— Wired Love - A Romance of Dots and Dashes • Ella Cheever Thayer
... the mysterious object she had seen, Rachel left the room, and, shortly afterwards returned with the materials of a tolerably good supper;—to wit, a couple of cold fowls, a tongue, the best part of a sirloin of beef, a jar of pickles, and two small dishes of pastry. To these she added the wine and spirits directed, and when all was arranged looked inquisitively at ...
— Jack Sheppard - A Romance • William Harrison Ainsworth
... we haven't a whale on board," said Capt. Noah, as he rolled a bale of hay up to Mrs. Elephant, at the same time warning Ham not to give the lion a sirloin ...
— The Cruise of the Noah's Ark • David Cory
... baby. That is why butchers at present look on babies as their sheet-anchors. It is through them that they keep the toe of their boot inside the family door. The little things they send for them serve as a memento of the old Sunday sirloin, a reminder that while nuts may nourish niggers the ...
— Punch, Or The London Charivari, Vol 150, February 9, 1916 • Various
... that afternoon on a roasted sirloin of bear, stewed jerked venison, fried trout, and pork. I cannot say that I altogether relished the roast, though some of our company took to it hugely. The truth is, that with some of them venison and trout were beginning to be somewhat stale dishes, they did ...
— Wild Northern Scenes - Sporting Adventures with the Rifle and the Rod • S. H. Hammond
... 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
... was 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, ...
— The Parent's Assistant • Maria Edgeworth
... relishes the idea of having porterhouse or sirloin steaks taken right out of their lives, so some other device is necessary, such as a charcoal broiler or the old-fashioned, long-handled broiler held over the fireplace coals or, in winter, those of the furnace. One may argue brightly that meat cooked by these primitive methods ...
— If You're Going to Live in the Country • Thomas H. Ormsbee and Richmond Huntley
... 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 ...
— The Squire's Daughter - Being the First Book in the Chronicles of the Clintons • Archibald Marshall
... his guests; and we may sit down to this meal, like the Barmecide's, and see the fops of the last century before us. Seven of them sat down at dinner, and were joined by a country baronet, who told them they kept Court hours. These persons of fashion began their dinner with a sirloin of beef, fish, a shoulder of veal, and a tongue. My Lady Smart carved the sirloin, my Lady Answerwell helped the fish, and the gallant colonel cut the shoulder of veal. All made a considerable inroad on the sirloin and the shoulder of veal with the exception of Sir John, who had no appetite, having ...
— Henry Esmond; The English Humourists; The Four Georges • William Makepeace Thackeray
... days they had 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 and one pint of beer ...
— Winchester • Sidney Heath
... 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
... this feeling? In vain. They ask me what news there is, and stare if I say I don't know. If a new actress has come out, why must I have seen her? If a new novel has appeared, why must I have read it? I, at one time, used to go and take a hand at cribbage with a friend, and afterwards discuss a cold sirloin of beef, and throw out a few lackadaisical remarks, in a way to please myself, but it would not do long. I set up little pretension, and therefore the little that I did set up was taken from me. As I said nothing on ...
— Table-Talk - Essays on Men and Manners • William Hazlitt
... had lunch, in an old-fashioned hotel called the George. Muchross cut the sirloin, filling the plates so full of juicy meat that the ladies protested. Snowdown paid for champagne, and in conjunction with the wine, the indelicate stories which he narrated made some small invasion upon the reserve ...
— Mike Fletcher - A Novel • George (George Augustus) Moore
... little waggish doctor could not, for the life of him, 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 to the company ...
— The Evil Eye; Or, The Black Spector - The Works of William Carleton, Volume One • William Carleton
... animal is to be killed this very evening, and that its flesh will be sold to-morrow at 1 franc 25 centimes the kilo. It will all go at a uniform price, for this is the local custom. Those who want the aloyau, or sirloin, only have to be quick. The ox, notwithstanding that he has a rope tied round his nose and horns, and is led by the butcher, evidently thinks it a great distinction to be tambourine; his expression ...
— Wanderings by southern waters, eastern Aquitaine • Edward Harrison Barker
... health to Tom, and to instal him as her private physician; yea, and would have 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 ...
— Two Years Ago, Volume I • Charles Kingsley
... like sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones ...
— The Skilful Cook - A Practical Manual of Modern Experience • Mary Harrison
... 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 ...
— Olla Podrida • Frederick Marryat (AKA Captain Marryat)
... congratulating each other on the difference of our present and late situation, declaring there was nothing to regret, when Mr. Morgan enter'd.—Regret! cry'd he,—what do you regret?—Not, I hope, that I have made a good dinner on a cold sirloin and pickled oysters?—Indeed I do, said Lady Powis:—Had I thought you so poor a caterer, I should have taken the office on myself.—Faith then, reply'd he, you might have eat it yourself:—Forty years, my good Lady, I have made this house my home, and did I ever suffer you to direct what, ...
— Barford Abbey • Susannah Minific Gunning
... at 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 ...
— Peveril of the Peak • Sir Walter Scott
... 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; ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea
... causing repeated complaints from the boarders. What proved most annoying was the bad cooking, to remedy which Mrs. Darlington strove in vain. One day the coffee was not fit to drink, and on the next day the steak would be burnt or broiled as dry as a chip, or the sirloin roasted until every particle of juice had evaporated. If hot cakes were ordered for breakfast, ten chances to one that they were not sour; or, if rolls were baked, they would, most likely, be as ...
— Woman's Trials - or, Tales and Sketches from the Life around Us. • T. S. Arthur
... has 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 ...
— Directions for Cookery, in its Various Branches • Eliza Leslie
... (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 ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... Aronnax!" replied the Canadian, whose teeth seemed to be as honed as the edge of an ax. "But if there's no other quadruped on this island, I'll eat tiger—tiger sirloin." ...
— 20000 Leagues Under the Seas • Jules Verne
... citizen's wife, as she paces slowly and 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 tender steak?" ...
— Life in the Clearings versus the Bush • Susanna Moodie
... a rather 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
... 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 ...
— The Four Million • O. Henry
... Vegetable soup made with liquor that the mutton was boiled in on Sunday. 2. Roast sirloin of beef, Yorkshire pudding, brocoli, and ...
— The Book of Household Management • Mrs. Isabella Beeton
... latter two cities, when the side 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
... the family steak lies in selection. Like cooking the hare, you must first catch it. Choose a thick cut from the sirloin of a mature, well fatted beeve, avoiding any having dark yellow fat. Detach a portion of the narrow end and trim off any adhering inner skin. Place the steak upon a hot spider, and quickly turn it. Do this frequently and rapidly until it is thoroughly seared, without burning. It may now ...
— Recipes Tried and True • the Ladies' Aid Society
... large bill of fare which the waiter handed her without really considering it. She was very hungry, and the things she saw there awakened her desires, but the high prices held her attention. "Half broiled spring chicken—seventy-five. Sirloin steak with mushrooms—one twenty-five." She had dimly heard of these things, but it seemed strange to be called to order from ...
— Sister Carrie • Theodore Dreiser
... or otherwise, the prime sirloin, Sauced with the stinging radish of the horse. Beeves meditate and die; we pay our coin, And though the food be often tough ...
— Punch, Or The London Charivari, Vol. 103, September 10, 1892 • Various
... Warren, John Hancock, and ever so many more. We fired salutes, sang songs, and drank fourteen toasts. That was at ten o'clock. Just before noon we rode out to the Greyhound Tavern in Roxbury in carriages and chaises, and had a dinner of fish, roast pig, sirloin, goose, chickens and all the trimmings, topping off with plum-pudding and apple-pie, sang Dickenson's Liberty Song, drank thirty more toasts, forty-four in all, filling our glasses with port, madeira, egg-nogg, flip, punch, and brandy. Some of us, ...
— Daughters of the Revolution and Their Times - 1769 - 1776 A Historical Romance • Charles Carleton Coffin
... fatherless children, that had been wronged by a neighbouring gentleman; for you know, Sir, my good master was always the poor man's friend. Upon his coming home, the first complaint he made was, that he had lost his roast-beef stomach, not being able to touch a sirloin, which was served up according to custom; and you know he used to take great delight in it. From that time forward he grew worse and worse, but still kept a good heart to the last. Indeed we were once in great hope of his recovery, upon a kind ...
— The De Coverley Papers - From 'The Spectator' • Joseph Addison and Others
... 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 Earl of Marlborough for a ...
— The Cornet of Horse - A Tale of Marlborough's Wars • G. A. Henty
... better. I will go out and buy a sirloin steak, and some potatoes. We will have a good supper ...
— Mark Mason's Victory • Horatio Alger
... 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 terre ...
— The South of France—East Half • Charles Bertram Black
... MEAT PULP.—Take a rare piece of round or sirloin steak, cut the outer part away, scrape or shred with a blunt knife. Cutting the meat into small pieces is not satisfactory. One teaspoonful to one tablespoonful may be given well salted, to a child a year and a half old. It is best ...
— The Eugenic Marriage, Vol 2 (of 4) - A Personal Guide to the New Science of Better Living and Better Babies • W. Grant Hague
... to some of the meat." And Mrs. Lowe pushed the dish, which, nearly three-quarters of an hour before had come upon the table bearing a smoking sirloin, across to the seamstress. Now, lying beside the bone, and cemented to the dish by a stratum of chilled gravy, was the fat, stringy end of the steak. The sight of it was enough for Miss Carson; and she declined the ...
— All's for the Best • T. S. Arthur
... would pull himself together again, for, after all, he was her father. He was robust and hearty over the sirloin and the leg of mutton. He would call for a glass and press into it the red juice of ...
— The Three Sisters • May Sinclair
... 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 ,'poor, Paltry batter-pudding! ...
— The Diary and Letters of Madame D'Arblay Volume 3 • Madame D'Arblay
... 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 them. And what is the consequence? ...
— Chronicles of the Canongate • Sir Walter Scott
... strange thing 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 ...
— Fan • Henry Harford
... of the best grass-flavored adipo-butyrin (as good as any dairy butter) for ten cents; a sirloin of good western beef for twelve cents a pound; and, best of all, a bushel of Rocky-mountain grasshoppers, as crisp and delicious as could be, for only thirty-seven cents! They say, the supply of these last delicacies will be short this season; as hardly any have appeared ...
— 1931: A Glance at the Twentieth Century • Henry Hartshorne
... Why is't you envy? Envy's blind. Tell Envy, when she would annoy, That thousands want what you enjoy. 'The dinner must be dished at one. Where's this vexatious turnspit gone? 40 Unless the skulking cur is caught, The sirloin's spoiled, and I'm in fault.' Thus said: (for sure you'll think it fit That I the cook-maid's oaths omit) With all the fury of a cook, Her cooler kitchen Nan forsook. The broomstick o'er her head she waves; She sweats, she stamps, she puffs, she raves. The sneaking cur before her flies: She ...
— The Poetical Works of Addison; Gay's Fables; and Somerville's Chase • Joseph Addison, John Gay, William Sommerville
... and proceeded with the building of a cedar shelter. Not until this was completed and a sufficient supply of wood for the night's fire was at hand did he begin getting supper. He had brought a pail with him and soon the appetizing odors of boiling coffee and broiling moose sirloin filled ...
— The Wolf Hunters - A Tale of Adventure in the Wilderness • James Oliver Curwood
... surprising humanity. The sense of fellowship with every other walking biped, the full-blooded understanding that Whitman and O. Henry knew in brimming measure, comes by gulps and twinges to almost all. That is the essence of Lindsay's feeling about life. He loves crowds, companionship, plenty of sirloin and onions, and seeing his name in print. He sings and celebrates the great symbols of our hodgepodge democracy: ice cream soda, electrical sky-signs, Sunday School picnics, the movies, Mark Twain. ...
— Shandygaff • Christopher Morley
... kilt![350] While thronged the chiefs of every Highland clan To hail their brother, Vich Ian Alderman! 770 Guildhall grows Gael, and echoes with Erse roar, While all the Common Council cry "Claymore!"[351] To see proud Albyn's tartans as a belt Gird the gross sirloin of a city Celt, She burst into a laughter so extreme, That I awoke—and ...
— The Works of Lord Byron - Poetry, Volume V. • Lord Byron
... cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top sirloin, may be boned and rolled and then roasted by the same method as tender cuts, the only difference will be that the tougher cuts require longer cooking. Have the bones from rolled meats sent home to use for soups. Corned beef may be selected from flank, naval, plate ...
— Foods That Will Win The War And How To Cook Them (1918) • C. Houston Goudiss and Alberta M. Goudiss
... never had dared to reply to the glance of the little maid on the second floor; and he was very wrong to be embarrassed, for one morning, as he passed the butcher's shop, he saw the butcher's foreman put his arm about the girl's waist and whisper a love speech over a fine sirloin roast. ...
— Serge Panine • Georges Ohnet
... 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. Obliged to wander from place to place, instead of indulging himself in private with his favorite dish, ...
— The Miracle Mongers, an Expos • Harry Houdini
... Mont, "as if we were likely to have a sirloin of tiger for dinner; that forest ought to be ...
— The Wizard of the Sea - A Trip Under the Ocean • Roy Rockwood
... Rowlandson remained near King Philip, though she was held as a captive, she was not treated as a slave. She was paid for all the work that she did. She made a shirt for one of the warriors, and received for it a generous sirloin of bear's flesh. For another she knit a pair of stockings, for which she received a quart of peas. With these savory viands Mrs. Rowlandson prepared a nice dinner, and invited her master and mistress, Quinnapin and Wetamoo, to dine with ...
— King Philip - Makers of History • John S. C. (John Stevens Cabot) Abbott
... unvarying dish at Sunday dinner; a large and fragrant sirloin was set before the head of each table to be carved. Irving took up the carving knife and fork with some misgivings. Hitherto he had had nothing more difficult to deal with than steaks or chops or croquettes or ...
— The Jester of St. Timothy's • Arthur Stanwood Pier
... the afternoon President Jackson sat down to dinner with Vice-President Calhoun and a party of his personal friends, the central dish on the table being a sirloin from a prize ox, sent to him by John Merkle, a butcher of Franklin Market, New York. Before retiring that night, the President wrote to the donor: "Permit me, sir, to assure you of the gratification which ...
— Perley's Reminiscences, Vol. 1-2 - of Sixty Years in the National Metropolis • Benjamin Perley Poore
... wanted them. For those who 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 a good many ...
— One Way Out - A Middle-class New-Englander Emigrates to America • William Carleton
... 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 peas ...
— Stories by American Authors, Volume 2 • Various
... one another. I should not 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
... is of a clear red color, slightly marbled with fat, and the fat itself of a clear white. Where the beef is dark red or bluish, and the fat yellow, it is too old, or too poorly fed, to be good. The sirloin and ribs, especially the sixth, seventh, and eighth, make the best roasting-pieces. The ribs can be removed and used for stock, and the beef rolled or skewered firmly, making a piece very easily carved, and almost as presentable the second day as ...
— The Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes • Helen Campbell
... Fig. 1. Tuberculosis of the sirloin and porterhouse cuts of beef. The grapelike tuberculous growths are mainly restricted to the lining ...
— Special Report on Diseases of Cattle • U.S. Department of Agriculture
... an end at last, after a long evening in the oak parlour enlivened by a solemn game at whist and a ponderous supper of cold sirloin and mince pies; and looking out at the wintry moonlight, and the shadowy garden and flat waste of farm-land from the narrow casement in her own room. Ellen Carley wondered what those she loved best in the world were ...
— Fenton's Quest • M. E. Braddon
... interested. Where were the cattle? Oh, a few miles back. Will had been sent forward to notify the Indians that an army of sirloin steaks was advancing ...
— Last of the Great Scouts - The Life Story of William F. Cody ["Buffalo Bill"] • Helen Cody Wetmore
... a derivative of Lat. lumbus, loin. The belief in the knightly origin of the sirloin was so strong that we find it playfully called the baronet (Tom Jones, iv. 10). Hence, no doubt, the name baron of beef for the double sirloin. Tram is persistently connected with a Mr Outram, who flourished about 1800. This is another case of intelligent anticipation, for the word is found in 1555. It means log or beam, and was probably first ...
— The Romance of Words (4th ed.) • Ernest Weekley
... Catch anybody in New York giving you something for nothing! They spell curiosity and charity with the same set of building blocks. Lots of 'em will stake you to a dime and chop-suey; and a few of 'em will play Caliph to the tune of a top sirloin; but every one of 'em will stand over you till they screw your autobiography out of you with foot notes, appendix and unpublished fragments. Oh, I know what to do when I see victuals coming toward me in little old Bagdad-on-the-Subway. I strike the asphalt three times with my forehead ...
— The Trimmed Lamp and Others • O Henry
... literally loaded with good cheer, and presented an epitome of country abundance in this season of overflowing larders. A distinguished post was allotted to "ancient sirloin," as mine host termed it, being, as he added, "the standard of old English hospitality, and a joint of goodly presence, and full of expectation." There were several dishes quaintly decorated, and which had evidently something traditional ...
— The Sketch Book of Geoffrey Crayon, Gent. • Washington Irving
... 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 ...
— The Works of William Hogarth: In a Series of Engravings - With Descriptions, and a Comment on Their Moral Tendency • John Trusler
... they are indebted to Lord Clare. Upon the arrival of that nobleman at the seat of his government, it is said that he started with horror at the repast which the hospitality of the island had provided for him. At this substantial dinner, the ponderous round jostled the sirloin of beef, saddles and haunches of mutton vis-a-vis'd with each other, while turkey and ham, tongue and fowls, geese and ...
— Notes of an Overland Journey Through France and Egypt to Bombay • Miss Emma Roberts
... 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, history, and ...
— From the Easy Chair, vol. 1 • George William Curtis
... vegetables are boiled. Into this storehouse—for such a stock pot is—will go also the tough ends from the rib roasts, which would become tasteless and dry if roasted; the bits that are taken from the French chops; the bone that is left on the plate from the sirloin steak; and every piece of the carcass left on the general carving plate of all sorts of game and poultry. After the meat has been taken from the roast, these bones will ...
— Made-Over Dishes • S. T. Rorer
... 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 ...
— Howards End • E. M. Forster
... forager took a hint where none was intended; was gone the night long, and slaughtered me some Tory yearling,—'twas Mr. Gilbert Stair's, I mistrusted, though Dick would never name the owner, and so I had a sirloin to my breakfast. ...
— The Master of Appleby • Francis Lynde
... 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 ...
— The Beth Book - Being a Study of the Life of Elizabeth Caldwell Maclure, a Woman of Genius • Sarah Grand
... 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 ...
— The Letters of Charles Dickens - Vol. 2 (of 3), 1857-1870 • Charles Dickens
... smelling is not very acute with the Germans. The mutton can only be attacked by teeth of the firmest setting. The beef is always preferable in a stewed or boiled state; although at our Ambassador's table, the other day, I saw and partook of a roasted sirloin which would have done honour to either tavern in Bishopsgate-street. The veal is the safest article to attack. The pastry is upon the whole relishing and good. The bread is in every respect the most nutritive and digestive which I have ever partaken of. The fruit, ...
— A Bibliographical, Antiquarian and Picturesque Tour in France and Germany, Volume Three • Thomas Frognall Dibdin
... "Give me 2 pounds of porterhouse steak," nor should she say, "Give me 25 cents worth of chops." Steak should be bought by the cut, and the thickness that is desired should be designated. For example, the housewife may ask for an inch-thick sirloin steak, a 2-inch porterhouse steak, and so on. Chops should be bought according to the number of persons that are to be served, usually a chop to a person being quite sufficient. Rib roasts should be bought ...
— Woman's Institute Library of Cookery, Vol. 3 - Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish • Woman's Institute of Domestic Arts and Sciences
... little human with a quasi-kinship to the feline race—who combed him and brushed him and slicked him down and gave him endless, mortifying baths. Also, she tied lavender bows about his neck, and fed him from Dresden china on minute particles of flaked fish and raw sirloin, with a dessert ...
— A Night Out • Edward Peple
... shop? It's just like this. I went into MOSER'S last week. Just when I got in I tripped over some ribs of beef lying in the doorway, and before I had time to say I preferred my beef without any boot-blacking, I fell head-first against an immense sirloin on the parlour table. Mrs. MOSER called all the men who were loafing around, and all the boys and girls, and they carved away at the sirloin for five hours without being able to get my head out. At last an old gentleman, who ...
— Punch, or the London Charivari, Vol. 99, October 4, 1890 • Various
... 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, ...
— Gala-days • Gail Hamilton
... very pleasant supper together. It was the last supper in the old room, and they determined that it should be a good one. Rufus went out and got some sirloin steak, and brought in a pie from the baker's. This, with what they had already had, made a very ...
— Rufus and Rose - The Fortunes of Rough and Ready • Horatio Alger, Jr
... came; and, with Dinner-time, Uncle Hewlett and Ralph, Squire Paice and Mr. Milton. We had a huge Sirloin, soe no Feare of short Commons. I was not ill pleased to see soe manie: it gave me an Excuse for holding my Peace, but I coulde have wished for another Woman. However, Father never thinks of that, and Mother will soone be Home. After Dinner the elder Men went to the Bowling-greene ...
— Mary Powell & Deborah's Diary • Anne Manning
... 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
... "Harvest Home"—yet it was only Farmer Jocelyn's ordinary way of celebrating the end of the haymaking,— the real harvest home was another and bigger festival yet to come. Robin Clifford began to carve a sirloin of beef,—Ned Landon, who was nearly opposite him, actively apportioned slices of roast pork, the delicacy most favoured by the majority, and when all the knives and forks were going and voices began to be loud and ...
— Innocent - Her Fancy and His Fact • Marie Corelli
... a good old custom, he lifted up his hands, closed his eyes, and, leaning forward, repeated his oft-said stereotyped phrases. In his respectful attitude, he came in close contact with what appeared to be a beautiful smoking sirloin of beef. So near was he to it that he actually breathed upon it, and was nearly overcome by its savoury flavour. Never had blessing a more baneful effect on meat: when the friar opened his eyes the beef was gone—there was nothing left but an insignificant ...
— The Mysteries of All Nations • James Grant
... butter or eggs, milk, cream, or curds, the Long Island Dairy—which was really old man Heffern, his daughter Mary, and his boy Tom—had them in a paper bag, or on your plate, or into your pitcher before you could count your change. If it were a sirloin, or lamb-chops, or Philadelphia chickens, or a Cincinnati ham, fat Porterfield, watched over from her desk by fat Mrs. Porterfield, dumped them on a pair of glittering brass scales and sent them home to your kitchen invitingly laid out in a flat wicker basket. If it were ...
— Felix O'Day • F. Hopkinson Smith
... addressed himself with a hearty appetite to the dinner. The plate was dingy, and the meat neither very abundant nor very tender. Still it can hardly be expected that for fifteen cents a large plate of sirloin can be furnished. Ben was not in a mood to be critical. At home he would have turned up his nose at such a repast, but hunger is very well adapted to cure one of fastidiousness. He ate rapidly, and felt that he had seldom eaten anything so good. He was sorry there was no more ...
— Ben, the Luggage Boy; - or, Among the Wharves • Horatio Alger
... go 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, ...
— The High School Boys in Summer Camp • H. Irving Hancock
... nearest 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 ...
— Springhaven - A Tale of the Great War • R. D. Blackmore
... In carving a sirloin, cut thin slices from the side next to you, (it must be put on the dish with the tenderloin underneath;) then turn it, and cut from the tenderloin Help the ...
— A Treatise on Domestic Economy - For the Use of Young Ladies at Home and at School • Catherine Esther Beecher
... these times, and in particular that it was of a self-acting kind and served up whatever was required, as he supposed by clock-work. He also gave them to understand that the cooking apparatus roasted a fine piece of sirloin of beef, weighing about six pounds avoir-dupoise, in two minutes and a quarter, as he had himself witnessed, and proved by his sense of taste; and further, that, however the effect was produced, he had distinctly seen water boil and bubble up ...
— The Old Curiosity Shop • Charles Dickens
... elsewhere 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 best ...
— Robert Browning: How To Know Him • William Lyon Phelps
... same time, with the sirloin of beef, Burgundy was supplied. It was muddy. Bouvard, attributing this accident to the rinsing of the bottles, got them to try three others without more success; then he poured out some St. Julien, manifestly not long enough in bottle, and all the guests were mute. Hurel smiled without ...
— Bouvard and Pecuchet - A Tragi-comic Novel of Bourgeois Life • Gustave Flaubert
... had all been cleverly removed and sent on board, and as no one evinced any desire to partake of bear-steaks or sirloin, the sailors announced their work as done just as Andrew uttered a shout of ...
— Steve Young • George Manville Fenn
... theory that mankind was created of dust; but we were not long in disposing of a large amount of surplus material. And then the supper bell,—welcome sound! In view of a cherished reputation for veracity, it would not be wise to state the exact amount of sirloin steak and broiled salmon that disappeared from mortal vision that night at ten o'clock, or to tell how the strawberries and boiled lobster were stored safely away by the A.M.C. We are sworn to secrecy, and although the supper hour ...
— The Bay State Monthly, Volume 3, No. 5 • Various
... less justice to themselves. And in this state of mind he begged us to take note of one thing—that his ward should be christened in Bruntsea Church, as sure as all the bells were his, according to their inscriptions, no later than next Thursday week, that being the day for a good sirloin; and if Sir Montague failed to come to see how they could manage things under proper administration, he might be sure of one thing, if no more—that Major Hockin would never ...
— Erema - My Father's Sin • R. D. Blackmore
... 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 was infectious as they feasted, while the ...
— Hocken and Hunken • A. T. Quiller-Couch
... 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
... season[56-*] is very unfavourable for keeping meat, &c. give him the choice of sending that which is in the best order for dressing; i. e. either ribs or sirloin of beef, or leg, loin, or neck of ...
— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner
... gets in, he gets in," said Mrs Murchison. "And if he doesn't it won't be because of not deserving to. Those were real nice cutlets yesterday, Mr Price, and you had better send us a sirloin for tomorrow, about six pounds; but it doesn't matter to an ounce. And you can save us sweetbreads for Sunday; I like yours better ...
— The Imperialist • (a.k.a. Mrs. Everard Cotes) Sara Jeannette Duncan
... motion of the engine was but too perceptible. There was a large, substantial, cold boiled leg of mutton, at the bottom of the table, shaking like blancmange; a previously hearty sirloin of beef looked as if it had been suddenly seized with the palsy; and some tongues, which were placed on dishes rather too large for them, went through the most surprising evolutions; darting from side to side, ...
— Sketches by Boz - illustrative of everyday life and every-day people • Charles Dickens
... convenient place. 'Twas about ten o'clock, and we'd just got in from a street performance. I was in the tent with the lantern, figuring up the day's profits. John Tom hadn't taken off his Indian make-up, and was sitting by the campfire minding a fine sirloin steak in the pan for the Professor till he finished his hair-raising scene ...
— Rolling Stones • O. Henry
... were pictures on the walls, and among them an oil-painting of a beefsteak, with such an admirable show of juicy tenderness, that the beholder sighed to think it merely visionary, and incapable of ever being put upon a gridiron. Another work of high art was the lifelike representation of a noble sirloin; another, the hindquarters of a deer, retaining the hoofs and tawny fur; another, the head and shoulders of a salmon; and, still more exquisitely finished, a brace of canvasback ducks, in which the mottled feathers were depicted with the accuracy of a daguerreotype. ...
— The Blithedale Romance • Nathaniel Hawthorne
... very 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
... a Methodist off the tip of the sirloin. There weren't any evasions or generalities or metaphors in his religion. The lower layers of the hereafter weren't Hades or Gehenna with him, but just plain Hell, and mighty hot, too, you bet. His creed ...
— Letters from a Self-Made Merchant to His Son • George Horace Lorimer
... 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 ...
— Traditions of Lancashire, Volume 1 (of 2) • John Roby
... much garden as you like, but no more beef. I have eaten one sirloin, I reckon. Will you give me one cup of black tea without ...
— The Woman-Hater • Charles Reade
... percentage of nutrients; 2, fuel value of 1 pound in calories. The unit of heat, called a calorie, or gramme-degree, is the amount of heat which is necessary to raise one gramme (15.43 grains) of water one degree centigrade (1.8 degrees Fahr.). A, round beef; B, sirloin beef; C, rib beef; D, leg of mutton; E, spare rib of pork; F, salt pork; G, smoked ham; H, fresh codfish; I, oysters; J, milk; K, butter; L, cheese; M, eggs; N, wheat bread; O, corn meal; P, oatmeal; Q, dried beans; R, rice; S, potatoes; ...
— A Practical Physiology • Albert F. Blaisdell
... king were then spread out, and appeared to give great satisfaction. Two more soldiers died that evening. On the 26th the expedition, in open canoes, left Samee. Park felt himself very unwell, and the heat was intense, sufficient to have roasted a sirloin. Isaaco, however, having formed an awning over the canoe with four sticks and a couple of cloaks, ...
— Great African Travellers - From Mungo Park to Livingstone and Stanley • W.H.G. Kingston
... down the river was distressing; for although the fatigue of travelling was avoided, the heat was so intense, that it was thought sufficient to have roasted a sirloin, and the sick had thus no chance of recovery. Sansanding was found a prosperous and flourishing town, with a crowded market well arranged. The principal articles, which were cloth of Houssa or Jenne, antimony, beads, and indigo, were each arranged in stalls, shaded by ...
— Lander's Travels - The Travels of Richard Lander into the Interior of Africa • Robert Huish
... 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 ...
— Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 • Barkham Burroughs
... 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 once earned the eternal gratitude of the whole neighbourhood ...
— A Cotswold Village • J. Arthur Gibbs
... salt water prevent you from catching cold so readily as on land; and for my own part, on board this very ship, being so illy-provided with clothes, I frequently turned into my bunk soaking wet, and turned out again piping hot, and smoking like a roasted sirloin; and yet was never the worse for it; for then, I bore a charmed life of youth and health, and was dagger-proof ...
— Redburn. His First Voyage • Herman Melville
... 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 ...
— Jerry's Charge Account • Hazel Hutchins Wilson
... the 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 as misrepresenting—should ...
— Don Quixote • Miguel de Cervantes Saavedra
... whether he was happy or not. With Bill to encourage him and give him a lift over the gutters, he crossed the street to a restaurant and ordered largely of sirloin steak and French fried potatoes. After supper there was a long evening to spend quietly on crutches, and The Club was just next door. A man can always spend an evening very quickly at The Club—or he could in the ...
— Casey Ryan • B. M. Bower
... day, for the news of the find got abroad at daylight, and we were promptly visited by the butcher and baker, bringing stores of good cheer and profuse apologies for past misunderstandings; even the severe old servant relapsed into smiles as she bore in a smoking sirloin of beef. Jack's spirits rose to the wildest pitch, and little Bessie, who persisted in calling me the savior of the family credit, could scarcely do enough to show her gratitude. Jack wanted me to share ...
— The Jolliest School of All • Angela Brazil
... 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
... sane and peaceful and afar off those blessed days seem to me as I muse over this page. At the village shops sirloin steak was ten cents a pound, chickens fifty cents a pair and as for eggs—I couldn't give ours away, at least in the early summer,—and all about us were gardens laden with fruit and vegetables, more than we could ...
— A Daughter of the Middle Border • Hamlin Garland
... dish not often seen at table, and that is a sirloin of beef put into this pickle for about a fortnight. It is infinitely superior either to the round or edgebone, and certainly not so extravagant ...
— Our Farm of Four Acres and the Money we Made by it • Miss Coulton
... 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
... graves; combinations of ingredients that had ceased to be put together for centuries; historic dishes, which had long, long ceased to be in the list of revels. Then there was the stalwart English cheer of the sirloin, and the round; there were the vast plum-puddings, the juicy mutton, the venison; there was the game, now just in season,—the half-tame wild fowl of English covers, the half-domesticated wild deer of English parks, the heathcock from the far-off hills of Scotland, and one little ...
— Doctor Grimshawe's Secret - A Romance • Nathaniel Hawthorne
... suit and joyful socks of heavy wool, yellow and black and green in patterned squares which are so vivid they seem cubes rather than squares. He has a close-cut dark moustache, his shaven cheeks are a magnificent sirloin tint, his chin splendidly blue by the ministration of the razor. His shirt is blue with a stripe of sunrise pink, and the collar to match. He talks briskly and humorously to two others, leaning over in the seat behind them. As he argues, we see his brown low shoe tapping on the floor. ...
— Pipefuls • Christopher Morley
... had but slight pretensions to elegance; there were neither vol au vents, nor croquettes; neither were there poulets aux truffes, nor cotelletes a la soubise but in their place stood a lordly fish of some five-and-twenty pounds weight, a massive sirloin, with all the usual armament of fowls, ham, pigeon-pie, beef-steak, &c. lying in rather a promiscuous order along either side of the table. The party were evidently disposed to be satisfied, and I acknowledge, ...
— The Confessions of Harry Lorrequer, Complete • Charles James Lever (1806-1872)
... portion of pickled cork-tree yclept mess-beef, and that pyroligneous aquafortis they call corn-brandy have been my hard fare, I often looked back to that day's dinner with a most heart-yearning sensation,—a turbot as big as the Waterloo shield, a sirloin that seemed cut from the sides of a rhinoceros, a sauce-boat that contained an oyster-bed. There was a turkey, which singly would have formed the main army of a French dinner, doing mere outpost duty, flanked by a picket of ...
— Charles O'Malley, The Irish Dragoon, Volume 1 (of 2) • Charles Lever
... background shifted now and then; to see Capability Brown's 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, and crisp biscuits, that nobody ever eats; and the dreary, dreary funereal ...
— Charlotte's Inheritance • M. E. Braddon
... squires, who talked all breakfast time of Flying Dutchman fillies and Voltigeur colts; of glorious runs of seven hours' hard riding over three counties, and a midnight homeward ride of thirty miles upon their covert hacks; and who ran away from the well-spread table with their mouths full of cold sirloin, to look at that off pastern, or that sprained forearm, or the colt that had just come back from the veterinary surgeon's, set down Robert Audley, dawdling over a slice of bread and marmalade, as a person utterly unworthy of any ...
— Lady Audley's Secret • Mary Elizabeth Braddon
... of it 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 ...
— To-morrow? • Victoria Cross
... first, ere he filched the fire from heaven, with which to constitute it a beef-steak—that foundation of the most delightful of clubs, and origin of the most delightful of all memoirs of them. Nor be the sirloin, boast of Englishmen, forgot! nor its vaunted origin; which proves that the age of chivalry, despite of Burke, is not yet gone! Stewed beef too, and ample round, and filet de boeuf saute dans sa glace, and stewed rump-steaks, ...
— The Mirror of Literature, Amusement, and Instruction, Vol. 10, No. - 288, Supplementary Number • Various
... journey. At the breakfast or dinner there was none of that indecorous hurry in eating and drinking which marks our degenerate days. Had the travellers affected such thin potations as tea and soup, there was ample time for them to cool. But they preferred the sirloin and the tankard; and that no feature of a generous reception might be wanting, the landlord would not fail to recommend his crowning cup of sack or claret. The coachman, who might now and then feel some anxiety to proceed, ...
— Old Roads and New Roads • William Bodham Donne
... the rump of beef, or the under cut of a sirloin in a deep pan with three pints of vinegar, two ounces of carraway seeds tied in a muslin bag, salt, pepper, and spices, cover it down tight, and bake thoroughly in a slow oven. This is a fine relish ...
— The Jewish Manual • Judith Cohen Montefiore
... kitchen Sally was extremely busy—saucepans and frying-pans were standing in rows on the gigantic hearth, the huge stock-pot stood in a corner, and the jack turned with slow deliberation, and presented alternately to the glow every side of a noble sirloin of beef. The two little kitchen-maids bustled around, eager to help, hot and panting, with cotton sleeves well tucked up above the dimpled elbows, and giggling over some private jokes of their own, ...
— The Scarlet Pimpernel • Baroness Orczy
... then; for oily it was called, because of fat old joints, and hams, and rounds, and barons of sea-beeves and walrusses, which then crowned the stratum-board. All piled together, glorious profusion!—fillets and briskets, rumps, and saddles, and haunches; shoulder to shoulder, loin 'gainst sirloin, ribs rapping knuckles, and quarter to none. And all these sandwiched right over all that went before. Course after course, and course on course, my lord; no time to clear the wreck; no stop nor let; lay on and slash; cut, thrust, ...
— Mardi: and A Voyage Thither, Vol. II (of 2) • Herman Melville
... collar so intimately there on the dresser top. His shirt, awaiting studs, spread out on the bed—their bed. His suspenders straddling the chair back. The ordering of the evening beefsteak lurking back in her consciousness. He liked sirloin, stabbing it vertically (he had a way of holding his fork upright between first and third fingers) when he carved, and cutting it skillfully away from the T bone. After the first week, he liked the bone, too, gnawing it, not mussily, but with ...
— Star-Dust • Fannie Hurst
... 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
... might have vexed us, and would not have the best piece of meat, according to his custom. But soon we put him at his ease, and showed him we were proud of him; and then he made no more to do, but accepted the best of the sirloin. ...
— Lorna Doone - A Romance of Exmoor • R. D. Blackmore
... 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 ...
— Peck's Bad Boy at the Circus • George W. Peck
... market. Asparagus is cheaper than here, for it costs 35 pf. to 40 pf. a pound, and is eaten in such quantities that even an asparagus lover gets tired of it. Meat has risen terribly in price of late years. In the open market you can get fillet of beef for 1 mark 60 pf., sirloin for 90 pf., good cuts of mutton for 90 pf. to 1 mark, and veal for 1 mark, but all these prices are higher at a butcher's shop. Fillet of beef, for instance, is 2 marks 40 pf. a ...
— Home Life in Germany • Mrs. Alfred Sidgwick |
