BUKU BASA INGGRIS KAKAIT KARO «SCRAG END»
Temukaké kagunané saka
scrag end ing pilihan bibliografi iki. Buku kang kakait dening
scrag end lan pethikan cekak kang padha kanggo nyediyakaké panggunané ing sastra Basa Inggris.
He told her how his mum — Taylor's great-grandma — managed to make money
last by turning a scrag end of lamb into nourishing stew that could last them for
days. Taylor isn't sure what a scrag end of lamb is. She thinks it sounds
disgusting ...
SCRAG END A' Le cou (see Figure 6.20a) This cut is usually only used for stocks
and stewing. Sometimes it is boned out for stew or mince. Leave whole or cut
down the centre, remove excess bones, fat and gristle, cut into 5cm pieces for
stew ...
M J Leto, W K H Bode, 2006
3
The English Art of Cookery, According to the Present ...
TAKE a neck of mutton of about six pounds and cut it into chops, leave the scrag
end whole, put it into a stew-pan with half a pint of water, put in six round onions
and six middle-sized turneps whole, a carrot cut in quarters, a savoy or white ...
4
The Diner's Dictionary: Word Origins of Food and Drink
The name was inspired by Welsh rabbit. scrag end A cut of lamb or mutton (or
veal) from the part of the neck immediately below the head; the contrast is with
the best end: 'I could only get the scrag end this morning, aunt: the best end was
...
5
A New System of Domestic Cookery: Formed Upon Principles of ...
Formed Upon Principles of Economy and Adapted to the Use of Private Families
Maria Eliza Ketelby Rundell. 37 VEAL. 1. Loin, best End. 2. Loin, Chump End. 3.
Fillet. 4. Hind Knuckle. 5. Fore Knuckle. 6. Neck, best End. 7. Neck, Scrag End. 8.
Maria Eliza Ketelby Rundell, 1824
6
The Complete Economical Cook, and Frugal Housewife: An ...
1 Haunch 2 Neck 3 Shoulder 4 Breast VEAL, 1 Loin, best end 2 Loin, chump end
3 Fillet 4 Hind knuckle 5 Fore knuckle 6 Neck, best end 7 Neck, scrag end 8
Blade-bone 9 Breast, best end 10 Breast, brisket end 1 The spare vib 2 Hand 3
Belly ...
MEAT. perlb. 1. L-eg. > 2. Loin, best end... . > 0 8 3. Do., chump end. . ) 4. Neck,
best end 0 7 5. Do., scrag end 0 5 0. Shoulder 0 7 7. Breast 0 5 Head The Chine,
or the 1 Saddle, two Loins, The Haunch is a !• 0 8 Leg, and part of) the Loin j ...
8
The Cook and Housekeeper's Complete and Universary Dictionary
Breast. or Leg 13. Shoulder of Mutton Piece. 14. Brisket 15. Clod. Ifi. Neck or
Sticking Piece. 17. Shin. 18. Cheek. 1. Loin, besf End. 2. Loin, Chump End. 8.
Fillet. 4. Hind Knuckle. 5. Fore Knuckle. VEAL. 6. Neck, best End. 7. Neck, Scrag
End. 8.
9
Modern domestic cookery, and useful receipt book
1 Loin, best end 6 Neck, best end 2 Loin, chump end 7 Neck, scrag end 3 Fillet 8
Blade-bone 4 Hind knuckle 9 Breast, best end 5 Fore knuckle 10 Breast, brisket
end PORK. 1 The spare- •rib 4 Fore loin 2 Hand 5 Hind loin 3 Belly, or spring 6 ...
10
The domestic encyclopedia, or, A dictionary of facts and ...
EXPLANATION OF THE ANNEXED PLATE. beef. r. Neck, Scrag End. 8. Blade
Bone. 9. Breast, l>est End. 10. Breast, Brisket End. COOiKKfcY jPL.II. Hind
Quarter- 1- Sirloin. 2. Rump. 3. Edge Bone. 4 Buttock. 5. Mouse Buttock. 6. Veiny
Piece.
Anthony Florian Madinger Willich, Thomas Cooper, Katherine Golden Bitting Collection on Gastronomy (Library of Congress), 1821
BABAGAN WARTA KANG NGLEBOKAKÉ ARAN «SCRAG END»
Weruhi yèn pawarta nasional lan internasional wis ngomongaké lan kepriyé aran
scrag end digunakaké ing babagan warta iki.
Meals of 250 years ago to be recreated in Grantown
"They would have rarely had meat and when they did they would have just had the scrag ends or off cuts. "We have had to tame down the peasants' lunch a little ... «BBC News, Jun 15»
Durham clinging on to the final day
Watching the two yesterday was like comparing prime steak with scrag end as Rankin persistently bowled too short and was twice upper cut for six – by Paul ... «The Northern Echo, Mei 15»
Recipe: lamb ribs with chilli and spring onion
Even neck — often called, rather unflatteringly, “scrag end” — is more ... Trim a bit of the (very fatty) meat from the thin end of the breast to square it up a little. «Financial Times, Apr 15»
Daag recipe: the ultimate curry base
Heat the daag in a pan and stir in 500g lamb, ideally on the bone — scrag end of neck is cheap and delicious. Cover and cook for 50-60 minutes, stirring in ¾ of ... «Telegraph.co.uk, Apr 15»
Old Stone House prepares for Saturday's Spring Frolic
We will make a soup they made many years ago called 'Scrag End Soup.' It is made from the leftover end of a hambone from the smoke house, beans that were ... «Salisbury Post, Mar 15»
Don't Dis Those Fast Food Fans
These prim moral primers were full of bright suggestions for turning the scrag end of lamb and on-the-turn turnips into something that not only nourished body ... «City Watch, Jun 14»
Observer/Anthony Burgess prize-winning essay: Freaks by Roger …
"You see, I left a bit of scrag end on to simmer." But soon she's caving in to Von Housen's charm and blandishments, skipping about the castle, complete with its ... «The Guardian, Mei 14»
Soul food: Hywel Jones on his mother's Welsh cawl
She made the cawl from scrag end of lamb, on the bone, which is what gave it the flavour, with veg from Dad's allotment. Sharing food was the theme when I was ... «Telegraph.co.uk, Okt 13»
Graham Norton gets the prime cuts and Jonathan Ross gets the …
While Norton feasted on the juiciest prime cuts, poor old Rossy was left to pick over the scrag end. On Friday night Chris Pine and Benedict Cumberbatch were a ... «Mirror.co.uk, Mei 13»
The Three Oaks: a posh country bistro opens in posh country …
Main course dilemmas included roasted rump of lamb with braised scrag end, creamed spinach gnocchi and mint jus (£16.50); confit duck leg with ham hock ... «Foodepedia, Jul 11»
