"Sirloin" Quotes from Famous Books
 ... children, carrying green boughs, a sheaf of wheat, and rude flags, formed a glad procession to the farmer's house, where they found the fuelled chimney blazing wide, and "the strong table groaning beneath the smoking sirloin." The feast over, they retired to some near hillock, and made the welkin ring with their shouts, "Holla, holla, holla, largess!"—largess being the presents of money and good things which the farmer had bestowed. Such was the harvest home in the good old days, a joy and delight to both old and ...
— English Villages • P. H. Ditchfield
... century; his vivacity is as unflagging as that of his disagreeable rattle of a hero. The passion usually understood as love is, to be sure, one of which he seems to have no conception; he regards a woman much as a greedy person might regard a sirloin of beef, or, at least, a plate of ortolans. At her marriage a bride is "dished up;" that ...
— Adventures among Books • Andrew Lang
... 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
... 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 ...
— One Way Out - A Middle-class New-Englander Emigrates to America • William Carleton
... is 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 Mr ...
— Olla Podrida • Frederick Marryat (AKA Captain Marryat)
... 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 ...
— Lander's Travels - The Travels of Richard Lander into the Interior of Africa • Robert Huish
... 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, ...
— Life in the Clearings versus the Bush • Susanna Moodie
... 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 one eye. ...
— The Four Million • O. Henry
... 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 lo! it ...
— The Works of Lord Byron - Poetry, Volume V. • Lord Byron
... with that tray, Tony—flat. This may be a busy little New Year's Eve, but you can't come any of your sleight-of-hand stuff on me." For Tony had a little trick of concealing a dollar-and-a-quarter sirloin by the simple method of slapping the platter close to the underside of his tray and holding it there with long, lean fingers outspread, the entire bit of knavery being concealed in the folds of a ...
— Buttered Side Down • Edna Ferber
... out the 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 to her ...
— The Beth Book - Being a Study of the Life of Elizabeth Caldwell Maclure, a Woman of Genius • Sarah Grand
... death of him; but at sea the salt air and the 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
... they 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 of the bar-girls; for their admirers did not dare forbid them ...
— Mike Fletcher - A Novel • George (George Augustus) Moore
... certain cords, as we draw the bucket up a well in Europe. A dish of their meat was a good mouthful, and a barrel of their liquor a reasonable draught. Their mutton yields to ours, but their beef is excellent. I have had a sirloin so large, that I have been forced to make three bites of it; but this is rare. My servants were astonished to see me eat it, bones and all, as in our country we do the leg of a lark. Their geese and turkeys I usually ate at a mouthful, and I confess they far exceed ...
— Gulliver's Travels - into several remote nations of the world • Jonathan Swift
... 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
... Brooks, for 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
... tedious poem on the fall of man; if its length be not considered a merit, it has no other.' Nothing spoils ministers like too big a salary. Jeshurun waxed fat and kicked; if it had not been for the wax and the fat, he would not have kicked. Sirloin steaks and mince pies are too rich for ministers. Put these men down on catfish and flounders, as were the fishermen apostles. Too much oats makes horses frisky, and a minister high-fed is sure to get his foot over the shaft. If we want to keep our pulpits spiritual, ...
— Around The Tea-Table • T. De Witt Talmage
... perplexed by 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 ...
— Jack Sheppard - A Romance • William Harrison Ainsworth
... man behind. "But you couldn't digest the whole British Empire, and that's what you've got to do if you start nibbling on any part of it. Besides, he mightn't make as easy chewin' as you think. You'd find him more brisket than sirloin when you get your teeth into him. I've seen him throw an' handcuff a bigger man than you right in this room, an' never turn a hair in doin' it. An' take it from me, stranger, what he says about sendin' seven if the job's too big for six is gospel, an' the ...
— The Homesteaders - A Novel of the Canadian West • Robert J. C. Stead
... 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, ...
— Winchester • Sidney Heath
... very best sirloin," Dick announced at the first mouthful, "and these assorted vegetables all cut down to the same size are as pretty as they are good, as ...
— Outside Inn • Ethel M. Kelley
... 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 ...
— Bouvard and Pecuchet - A Tragi-comic Novel of Bourgeois Life • Gustave Flaubert
... 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 message that was sent him from the Widow Lady whom ...
— The Coverley Papers • Various
... the great 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
... chiefly for their wool and milk; and it is surely amazing, that men who could appreciate the iambics of Horace and the eloquence of Cicero should have shown so little fancy for a fat saddle of mutton or for a mottled sirloin of beef. ...
— Atlantic Monthly, Vol. XI., April, 1863, No. LXVI. - A Magazine Of Literature, Art, And Politics. • Various
... 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 has ...
— If You're Going to Live in the Country • Thomas H. Ormsbee and Richmond Huntley
... French cooks. It is related of the astronomer LALANDE that he often ate caterpillars and spiders, affirming that the former tasted like almonds and the latter like walnuts; but no American who ever feasted inadvertently on horse liver or a savory sirloin of the same flesh, has yet been found to acknowledge the fact, much less to promote a taste for it by any seductive comparison. The Baxter Street purveyor imitates the Parisian restaurateur in the mystery with which he surrounds his art, and ...
— Punchinello, Vol. 1, Issue 10 • Various
... 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; spread the crust over ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea
... 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 thing resembling the joint ...
— The Mysteries of All Nations • James Grant
... me put his arm on the back of 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, but you can ...
— Gala-days • Gail Hamilton
... 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 ...
— Lady Audley's Secret • Mary Elizabeth Braddon
... listenin' to Mr. Marvin. So, when I drew down my second pay envelop, I told the clerk I was quittin'. I don't mind sayin', either, that it seemed good to splash around in a reg'lar bath-tub once more and to look a sirloin steak in the face again. A stiff collar did seem ...
— The House of Torchy • Sewell Ford
... won our spurs 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 man of ...
— Robert Browning: How To Know Him • William Lyon Phelps
... down with a pleased and happy countenance this time, and began carving the sirloin: "We have seen the light," he said. "Madam, may I help you to a little gravy, or a little horse-radish?" or ...
— Roundabout Papers • William Makepeace Thackeray
... learning. Each night for such as had ears, if not official ones, wood and thicket rang with the blows of entrenching tool on bole and sapling, till past the very door of Sergeant-Major sipping his rum, or company officers seated around sirloin and baked potatoes would be dragged trunk and branches of a voting tree, that in peace time and warmer weather might have lived to grace an avenue. There should be variety in story telling; here was one told very ...
— The Story of the 2/4th Oxfordshire and Buckinghamshire Light Infantry • G. K. Rose
... 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 of the house.") (Collins turned pale, and estimated the ...
— The Letters of Charles Dickens - Vol. 2 (of 3), 1857-1870 • Charles Dickens
... 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 ...
— The Trimmed Lamp • O. Henry
... 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 that subject myself, it was continually ...
— Table-Talk - Essays on Men and Manners • William Hazlitt
... piece of round or sirloin steak, the outer part having been cut away, is scraped or shredded with a knife; one teaspoonful to one tablespoonful may be given, well salted, to a child of eighteen months. Scraping is much better than cutting ...
— The Care and Feeding of Children - A Catechism for the Use of Mothers and Children's Nurses • L. Emmett Holt
... Sirloin of Beef. James I., on his return from a hunting excursion, so much enjoyed his dinner, consisting of a loin of roast beef, that he laid his sword across it, and dubbed it Sir Loin. At Chingford, in Essex, is a place called "Friday ...
— Character Sketches of Romance, Fiction and the Drama - A Revised American Edition of the Reader's Handbook, Vol. 3 • E. Cobham Brewer
... 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 ...
— The Blithedale Romance • Nathaniel Hawthorne
... that Mrs. 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, ...
— King Philip - Makers of History • John S. C. (John Stevens Cabot) Abbott
... Book says of 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 ...
— The Miracle Mongers, an Expos • Harry Houdini
... most 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 than ...
— The American Frugal Housewife • Lydia M. Child
... of baking beef is to allow nine minutes to the pound for a rib-roast and eight minutes for a sirloin. Sprinkle pepper and salt over the meat and sprinkle with flour. Pour a little boiling water into the pan and bake in an oven hot enough to crisp and brown peeled raw potatoes cooked in the same pan. Do not forget to baste often. This method gives a rich flavor to the ...
— Health on the Farm - A Manual of Rural Sanitation and Hygiene • H. F. Harris
... be very nice to have the 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 ...
— Charlotte's Inheritance • M. E. Braddon
... garden as you like, but no more beef. I have eaten one sirloin, I reckon. Will you give me one cup of black tea ...
— The Woman-Hater • Charles Reade
... 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
... 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 air. ...
— The Wolf Hunters - A Tale of Adventure in the Wilderness • James Oliver Curwood
... as tender and palatable as loin and it contains about one-third less waste. The sirloin is the choicest cut in the whole carcass and it contains a proportionately ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... can 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 ...
— Wired Love - A Romance of Dots and Dashes • Ella Cheever Thayer
... 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 to beat ...
— Two Years Ago, Volume I • Charles Kingsley
... "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. ...
— Tish, The Chronicle of Her Escapades and Excursions • Mary Roberts Rinehart
... cuffs, weighed them out. If it were 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 ...
— Felix O'Day • F. Hopkinson Smith
... ON SPIT—Remove most of the flap from sirloin and trim neatly. Have a clear brisk fire and place the meat close to it for the first half hour, then move it farther away, basting frequently, and when done sprinkle well with salt. The gravy may be prepared by taking the ...
— Good Things to Eat as Suggested by Rufus • Rufus Estes
... 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 guest ...
— A Treatise on Domestic Economy - For the Use of Young Ladies at Home and at School • Catherine Esther Beecher
... Windsor Forest, struck down about dinner to the abbey of Reading, where, disguising himself as one of the Royal Guards, he was invited to the abbot's table. A sirloin was set before him, on which he laid to as lustily as any beef-eater. "Well fare thy heart," quoth the abbot, "and here in a cup of sack I remember the health of his grace your master. I would give a hundred pounds that I could feed on ...
— The Book of Anecdotes and Budget of Fun; • Various
... said Raleigh; "grin because they are hungry, and I may throw them a bone; I'll throw you one now, old lad, or rather a good sirloin of beef, for the sake of your smile. That's honest, at least, I'll warrant, whosoever's else is not. Have you heard of my ...
— Westward Ho! • Charles Kingsley
... 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 ...
— Charge! - A Story of Briton and Boer • George Manville Fenn
... prize is presented by our eminent butcher, Mr. James Collins, who considers his own stock unsuitable for the occasion, and has therefore substituted a turquoise necklace, equivalent in value to a prime sirloin. For third prize Mr. Watkins, the conspicuous hairdresser of the High Street, offers a full-sized plait of hair of the same colour as worn ...
— Essays in Rebellion • Henry W. Nevinson
... 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 ...
— Hocken and Hunken • A. T. Quiller-Couch
... noticed that her face clouded before she was seated. She would not ask as to Harry's whereabouts, but she missed his presence, and anger grew in her heart. "He is with that girl," she thought, and she was sick with anxiety and inquietude. The roast sirloin was done to the last perfect minute, and the Yorkshire pudding deliciously brown and light; the table was set without a flaw or a "forget," and the fire and light just as they should be. There was no obvious outlet for her annoyance, and it took ...
— The Measure of a Man • Amelia Edith Huddleston Barr
... sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones can ...
— The Skilful Cook - A Practical Manual of Modern Experience • Mary Harrison
... butler.—We were 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 ...
— Barford Abbey • Susannah Minific Gunning
... 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 ...
— All's for the Best • T. S. Arthur
... an honest chop or steak? Again and again has my appetite been frustrated with an offer of mere sinew and scrag. At a hotel where the charge for lunch was five shillings, I have been sickened with pulpy potatoes and stringy cabbage. The very joint—ribs or sirloin, leg or shoulder—is commonly a poor, underfed, sapless thing, scorched in an oven; and as for the round of beef, it has as good as disappeared—probably because it asks too much skill in the salting. Then again one's breakfast bacon; ...
— The Private Papers of Henry Ryecroft • George Gissing
... fat 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 ...
— Steve Young • George Manville Fenn
... In these 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
... fatal views respecting one of the cardinal doctrines of mythology,—yes, to be plain, you are a Joveless infidel, and in fearful danger of being locked out of Elysium; and I shall offer up a smoking sacrifice, the next time I get a sirloin, and pour out a solemn libation, in the presence of my whole family seated around the domestic altar early in the morning, ...
— Atlantic Monthly, Volume 6, Issue 35, September, 1860 • Various
... Fish, "me and Jim Shanks, we went home to dinner—couple o' roast chickens, and a nice bit o' sirloin to follow. And after that we had a nice comfortable sleep for the rest of the afternoon, and then, after a wash-up and a drop o' tea, we went out to look round the town a bit for an evening's diversion, d'ye see. Not to any partic'lar place, but just strolling round, like, as sailor-men will, being ...
— Ravensdene Court • J. S. (Joseph Smith) Fletcher
... few bottles of Sum-wah-tah at the most 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 ...
— Rolling Stones • O. Henry
... the Viewpoint Inn was crowded with guests. So, on Saturday nights, there were extra cans of tomatoes, and sirloin steak, instead of "rounds," ...
— Options • O. Henry
... a 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 ...
— Rufus and Rose - The Fortunes of Rough and Ready • Horatio Alger, Jr
... after his teeth are buried in your leg. And yet the owner of these children and father of this dog is no whit better, to all appearance, than a baker who has clean brats and a mild poodle. He is not even a good butcher; he hacks a rib and lacerates a sirloin. He talks through his nose, which turns up to such an extent that the voice passes right over your head, and you have to get on a table to tell whether he is slandering his dead ...
— The Fiend's Delight • Dod Grile
... 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 cornetcy of horse, and giving his address ...
— The Cornet of Horse - A Tale of Marlborough's Wars • G. A. Henty
... 1. Tuberculosis of the sirloin and porterhouse cuts of beef. The grapelike tuberculous growths are mainly restricted to the ...
— Special Report on Diseases of Cattle • U.S. Department of Agriculture
... loudly 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
... 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 ...
— Old Roads and New Roads • William Bodham Donne
... 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 ...
— Punch, Or The London Charivari, Vol. 103, September 10, 1892 • Various
... in the act of mastication. He fixed his eyes intently on the sirloin for half a minute; then, by way of the beer-jug and the salt-cellar, turned them ...
— New Grub Street • George Gissing
... 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 his broad white teeth predatory and his ...
— Star-Dust • Fannie Hurst
... 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 ...
— Don Quixote • Miguel de Cervantes Saavedra
... 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
... 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 somebody else ...
— Jerry's Charge Account • Hazel Hutchins Wilson
... sweet, well-baked 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
... as Sadler's-wells. She laughed, and said it offered her a 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, ...
— The Diary and Letters of Madame D'Arblay Volume 3 • Madame D'Arblay
... 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 and a theologian, ...
— Fan • Henry Harford
... Mutton Saddle of Mutton Leg of Mutton Shoulder of Mutton Loin of Mutton Neck of Mutton Fore Quarter of Lamb Sirloin of Beef Ribs of Beef Round of Beef Aitch-bone of Beef Rump or Buttock of Beef Tongue Calf's Head Loin of Veal Fillet of Veal Breast of Veal Knuckle of Veal Shoulder and Neck of Veal Leg or Hand of Pork Spare-rib of Pork ...
— Routledge's Manual of Etiquette • George Routledge
... lost: Why was that vain entail engross'd? Canst thou discern another's mind? 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; ...
— The Poetical Works of Addison; Gay's Fables; and Somerville's Chase • Joseph Addison, John Gay, William Sommerville
... 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. ...
— Daughters of the Revolution and Their Times - 1769 - 1776 A Historical Romance • Charles Carleton Coffin
... big 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 allowing for the difference of the seasons the viands were ...
— The Squire's Daughter - Being the First Book in the Chronicles of the Clintons • Archibald Marshall
... 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 this to the ...
— The Man Who Laughs • Victor Hugo
... 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 ...
— Mardi: and A Voyage Thither, Vol. II (of 2) • Herman Melville
... over the 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 ...
— Sister Carrie • Theodore Dreiser
... the licence of conversation; but by no means must this conversation-licence be extended to the Irish. If, for instance, at the convivial hour of dinner, when men are not usually intent upon grammatical or mathematical niceties, an Irish gentleman desires him "who rules the roast," to cut the sirloin of beef horizontally downwards, let the mistake immediately be set down in our note-books, and conned over, and got by heart; and let it be repeated to all eternity as a bull. But if an English lady ...
— Tales and Novels, Vol. IV • Maria Edgeworth
... not allow his brothers a drop of drink to their victuals {95}. Dining one day at an alderman's in the city, Peter observed him expatiating, after the manner of his brethren in the praises of his sirloin of beef. "Beef," said the sage magistrate, "is the king of meat; beef comprehends in it the quintessence of partridge, and quail, and venison, and pheasant, and plum-pudding, and custard." When Peter came home, he would needs ...
— A Tale of a Tub • Jonathan Swift
... 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
... out the old man, after patiently adjusting his spectacles—'"O'Shea's Barn is not an inn,"—And more's the pity,' added he; 'for it would be a model house of entertainment. You'd say any one could have a sirloin of beef or a saddle of mutton; but where Miss Betty gets hers is quite beyond me. "Nor are the horses at public livery,"' read he out. 'I think I may say, if they were, that Kattoo won't be hired out again to the ...
— Lord Kilgobbin • Charles Lever
... butcher 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
... 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, ...
— The Parent's Assistant • Maria Edgeworth
... 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 I felt in being enabled to place on my table so fine a specimen ...
— Perley's Reminiscences, Vol. 1-2 - of Sixty Years in the National Metropolis • Benjamin Perley Poore
... 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 eat ...
— A Daughter of the Middle Border • Hamlin Garland
... I heard! I was listening hard! I was all ears—regular donkey ears. He's a godsend. His board will pay for sirloin instead of round. We'll have roast duck on Sunday—twice a winter. He can have the big front room; I'll have it ...
— Under the Country Sky • Grace S. Richmond
... go down 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
... 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 was built of sheet iron and bolted together ...
— Letters from a Self-Made Merchant to His Son • George Horace Lorimer
... 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 ducks, ...
— Notes of an Overland Journey Through France and Egypt to Bombay • Miss Emma Roberts
... food. Hence, a well-fatted animal always commands a better price per pound than one imperfectly fed, and the parts selected as the primest beef are precisely the parts which contain the largest deposits of fat. The rump, the crop, and the sirloin, the very favorite cuts,—which always command from twenty to twenty-five per cent. more than any other part of the ox,—are just those parts on which the largest quantities of fat are found; so that, instead ...
— Cattle and Their Diseases • Robert Jennings
... 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 indicating that this is the proudest day of his life. Every time the ...
— Wanderings by southern waters, eastern Aquitaine • Edward Harrison Barker
... 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. In the teeming ooze and ocean bottoms of our atlantic humanity he ...
— Shandygaff • Christopher Morley
... Foreigners cry out ne'er so much against Good Eating, they come easily into it when they have been a little while in our Land of Canaan; and there are very few Foreigners among as who have not learn'd to make as great a Hole in a good Pudding or Sirloin of Beef as the best Englishman of ...
— A Learned Dissertation on Dumpling (1726) • Anonymous
... the 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 ...
— The Jester of St. Timothy's • Arthur Stanwood Pier
... the turnspit? Bob is gone, And dinner must be drest by one: Where is that cur—(and I am loth To say that Betty swore an oath)— The sirloin's spoiled: I'll give it him!"— And Betty did look fierce and grim. Bob, who saw mischief in her eye, Avoided her—approaching nigh: He feared the broomstick, too, with physics As dread as ...
— Fables of John Gay - (Somewhat Altered) • John Gay |
