Choose that portion of the brisket which contains the gristle, trim it, and put it into a stewpan with the slices of bacon, which should be put under and over the meat.
There is but little description necessary to add, to show the carving of a boiled brisket of beef, beyond the engraving here inserted.
The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as it often is with roast breast of veal, each person should receive a piece.
The brisket or plate is too fat, and should only be eaten by persons in strong health, and who take a great deal of exercise.
The brisket end of a breast of veal is very coarse, hard, and tough; the best end is rather better, having sweet-bread belonging to it.
It amounts in the neck and brisket to about 10 per cent.
The most economical parts are the round and thick flank, next to these the brisket and sticking-piece, and lastly, the leg.
The brisket of beef, after being corned, may be smoked, and is very good for boiling.
The aitch-bone and the brisket are considered the best pieces for boiling.
Brisket and flank, used for pickling in salt and smoked bacon.
The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as is frequently with this roast of veal, each person should receive a piece.
Choose that portion of the brisket which contains the gristle, trim it, and put it into a stewpan with the slices of bacon, which should be placed under and over the meat.
There is but little description necessary to add to show the carving of a boiled brisket of beef beyond the engraving here inserted.
The brisket and rump may be boiled by the above recipe; of course allowing more or less time, according to the size of the joint.
Brisket has gone off with the ship," he continued, with desperate calmness.
Captain Brisketand his faithful mate had disappeared.
Calmly and deliberately Captain Brisket followed, and the door was closing behind him when it suddenly stopped, and his red face was thrust into the room again.
We can do nothing to Brisket even if we escape from this place," said Tredgold, peremptorily.
Captain Brisketthanked him and, sucking the pencil, eyed him thoughtfully.
Ah, Brisketwas trying to pump me a week ago," he said, confidentially.
Brisket looked at him again, and then gave a significant glance in the direction of Captain Bowers.
He wondered how long it would take the devoted Brisket to send assistance in case of need, and blamed himself severely for not having brought some rockets for signalling purposes.
The shearer next him had started on a new sheep simultaneously, and was on farther than the brisket when the ringer had reached the buttocks.
On the brisket of the ringer's sheep a slit of livid blue had already filled with blood, and blood started from other places as he went slashing on.
So this went on till Mr. Brisket resolved that his immediate matrimony should depend on the reality of Johnson's existence.
With heavy step the gentleman did walk up, and William Brisket was shown into the room.
And as Brisket squeezed his hand at parting, all the circumstances of that marriage were explained in a very few words.
From whence are to come those five hundred pounds without which William Brisket will not allow your daughter to warm herself at his hearthstone?
Then he followed her out into a little yard, where he found Brisket in the neighbourhood of a pump, smelling strongly of yellow soap, with his sleeves tucked up, and hard at work with a rough towel.
But Brisket was his enemy no longer, and he walked into the shop with a light foot and a pleasant smile.
Mrs. McCockerell, as she was still called, had promised to give her daughter five hundred pounds as her marriage portion, but Mr. Brisket would not go to the altar till he got the money.
She had again promised herself to Brisket, if Brisket would only take her.
I'm not going to quarrel with Brisket because Georgy Robinson is afraid of him.
He had never before visited the Lares of Brisket, for Brisket had been his enemy.
The dull Brisket did not perceive it; but Robinson at once knew that this act of munificence on his part was not at the moment pleasing to the lady's father.
On that occasion Mr. Brown was quite determined about the money; and, as we heard afterwards, Mr. Brisket expressed himself as equally resolute.
About half an hour after that, Mr. Brisket again descended the stairs with his usual ponderous and slow step, and went forth into the street, shaking the dust from his feet as he did so.
Veal pie may be made of the brisketpart of the breast; but must be parboiled first.
About an hour to an hour and a quarter: joint it nicely, crack the ribs across, and divide them from the brisket after it is roasted.
A stewed brisket cut in slices, and sent up with the same sauce of roots, &c.
Put three or four pounds of brisket into a kettle, and cover it with water.
Shoulders thin at the top, brisket light, the whole fore-quarter thin in front and gradually increasing in depth and width backwards.
Chest broad, deep and projecting--the brisket on a lower line than the belly.
One grazed his withers, the other pierced him through the loose skin of the brisket and flew past.
His neck and brisket are a mass of mangled flesh and skin.
The plate and brisket may be used for soups, stews and goulashes and for corning.
The brisket and navel cuts are similar in proportion, while the rib ends slightly higher in percentage of bone and less lean.
The brisketmakes a splendid pot roast when boned and rolled.
Also the plate or brisket may be used for à la mode.
Wolley and Brisket are probably going to try to work their scheme from there.
A special officer was engaged, and the three went to the address in Jersey City, where Wolley and Brisket had gone with the model.
This evening we had what I call an excellent supper it consisted of a marrowbone, a piece of brisket of boiled Elk that had the appearance of a little fat on it.
This evening we had what I call an excellent supper it consisted of a marrowbone a piece and a brisket of boiled Elk that had the appearance of a little fat on it.
Captain Brisket gave a hoarse laugh and winked at Mr. Stobell; that gentleman, merely pausing to empty his mouth and drink half a glass of beer, winked back.
Captain Brisket took Mr. Stobell by the cuff and after a slight altercation drew him inside.
Captain Brisket nodded, and, taking up his glass, moved to the end of their table, with the air of a man disposed to conversation.
Captain Brisket regarded him with a beaming smile; Mr. Stobell's two friends waited patiently.
Mr. Stobell nodded approval and, Captain Brisketwith unexpected delicacy withdrawing to the window and becoming interested in the harbour, conferred for some time with his friends.
Captain Brisket jumped up, and to Mr. Chalk's horror smote the speaker heavily on the back.
Drain, return to the kettle, cover with boiling water, let cook fifteen minutes, add one-quarter teaspoon of soda and one pound of brisket of beef or back or neck of fat chicken and let cook slowly until peas are tender.
Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking.
The Brisket is always less in price than the roasting parts.
The brisket is excellent when stewed; and when cooked fresh (i.
The brisket or breast of beef is nicest for boiling.
The fore quarter is sometimes cut by taking off the shoulder and taking the rib-piece, making a piece called the brisket or breast, and many persons esteem this the choicest part of the mutton.
Mr. Brisket had an army of boys trudging here and there, and was too busy to notice any particular lad till the hurry was over, and only a few belated buyers remained to be served.
You, Tom, must go early to-morrow to Mr. Brisket and offer to carry baskets.
It was Mr. Brisketscolding because one dinner had been forgotten.
The navel end of the brisket is one of the best pieces for salting or corning, and is very good for roasting.
The line has the kidney upon it; the fore-quarter has the brisket on it.
