"Sirloin" Quotes from Famous Books
 ... the Viewpoint Inn was crowded with guests. So, on Saturday nights, there were extra cans of tomatoes, and sirloin steak, instead of "rounds," in the ...
— Options • O. Henry
... 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 ...
— Gulliver's Travels - into several remote nations of the world • Jonathan Swift
... 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 not relish fat pork, ...
— Wild Northern Scenes - Sporting Adventures with the Rifle and the Rod • S. H. Hammond
... it is. Once, in a car, a man in front of 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 see that it is a deformity and not nature. It tells ...
— Gala-days • Gail Hamilton
... 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
... 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 a deep dish ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea
... 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 ...
— Old Roads and New Roads • William Bodham Donne
... woman and her 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 Coverley Papers • Various
... amusements if we'd 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 ...
— One Way Out - A Middle-class New-Englander Emigrates to America • William Carleton
... cook 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 Reynolds ...
— Olla Podrida • Frederick Marryat (AKA Captain Marryat)
... and a 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 always ...
— The Squire's Daughter - Being the First Book in the Chronicles of the Clintons • Archibald Marshall
... 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 ...
— Collections and Recollections • George William Erskine Russell
... illuminatin' than 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
... hungry that she could hold out no longer. She sat at a table near the door and took up the large sheet on which was printed the bill of fare. She was almost alone in the place, as it was between dinner and supper. She read the bill thoroughly, then ordered black bean soup, a sirloin steak and German fried potatoes. This, she had calculated, would cost altogether a dollar; undoubtedly an extravagance, but everything at that restaurant seemed dear in comparison with the prices to which she had been used, and she felt horribly empty. She ...
— Susan Lenox: Her Fall and Rise • David Graham Phillips
... Marquis of Newcastle's dinner we went, and found ourselves regaled with more of good cheer than poor cavaliers could usually offer. There was not only a good sirloin of beer, but a goose, and many choice wild-fowl from the fens of the country. There was plum porridge too, which I had not seen since I left England at my marriage. Every one was so much charmed at the sight that I thought I ought to be ...
— Stray Pearls • Charlotte M. Yonge
... steak is fully 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
... 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
... 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 ...
— A Learned Dissertation on Dumpling (1726) • Anonymous
... biscuit brown. He has a gray 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 ...
— Pipefuls • Christopher Morley
... pound 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; ...
— 1931: A Glance at the Twentieth Century • Henry Hartshorne
... since, 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, ...
— The Atlantic Monthly, Volume 16, No. 97, November, 1865 • Various
... as it is called in South America, consists of thin strips cut off the carcass after skinning and dried in the sun. The butchers do not distinguish between sirloin ...
— The Andes and the Amazon - Across the Continent of South America • James Orton
... 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 steak by mistake. ...
— The Cruise of the Noah's Ark • David Cory
... 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 with his favorite ...
— The Miracle Mongers, an Expos • Harry Houdini
... the gentlemen of this our age agreed to call LOVE, and which is indeed no other than that kind of affection which, after the exercise of the dominical day is over, a lusty divine is apt to conceive for the well-drest sirloin or handsome buttock which the well-edified squire in gratitude sets before him, and which, so violent is his love, he devours in imagination the moment he sees it. Not less ardent was the hungry passion of our hero, ...
— The History of the Life of the Late Mr. Jonathan Wild the Great • Henry Fielding
... 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 the wine, and ...
— Mike Fletcher - A Novel • George (George Augustus) Moore
... 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
... 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 speak to ...
— Erema - My Father's Sin • R. D. Blackmore
... 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 ...
— Winchester • Sidney Heath
... 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 ...
— The Letters of Horace Walpole, Volume 1 • Horace Walpole
... 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 ...
— Chronicles of the Canongate • Sir Walter Scott
... 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 ...
— Table-Talk - Essays on Men and Manners • William Hazlitt
... 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 ...
— Home Life in Germany • Mrs. Alfred Sidgwick
... sirloin reek'd; hard by Plum-porridge stood, and Christmas pie;[358-27] Nor fail'd old Scotland to produce, At such high tide, her savory goose. Then came the merry maskers in, And carols roar'd with blithesome din: If unmelodious was the song, It was a hearty note, and strong. Who lists may in their ...
— Journeys Through Bookland, Vol. 6 • Charles H. Sylvester
... festal ox has fed, Marked with his weight, the mighty horns are spread: Some ox, O Marshall, for a board like thine, Where the vast master with the vast sirloin Vied in round magnitude—Respect I bear To thee, though oft the ruin of ...
— Specimens with Memoirs of the Less-known British Poets, Complete • George Gilfillan
... 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 of the house.") (Collins ...
— The Letters of Charles Dickens - Vol. 2 (of 3), 1857-1870 • Charles Dickens
... 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, ...
— Recipes Tried and True • the Ladies' Aid Society
... rib (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 pieces) and leg. The sirloin and rump of both ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... 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, and from end ...
— Sketches by Boz - illustrative of everyday life and every-day people • Charles Dickens
... 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
... 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. When she replied ...
— The Four Million • O. Henry
... meal itself 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, I did not prove an exception to the learned ...
— The Confessions of Harry Lorrequer, Complete • Charles James Lever (1806-1872)
... 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 ...
— The Imperialist • (a.k.a. Mrs. Everard Cotes) Sara Jeannette Duncan
... allow their plates to remain idly before them. Roger sent his for an additional supply of the goodly sirloin which the Colonel was carving, and then, as soon as he had finished eating, without waiting for the pasties or Master Holden's grace, he started up and said: "We have your leave, uncle, my father not objecting, to visit the stranger, ...
— Roger Willoughby - A Story of the Times of Benbow • William H. G. Kingston
... but still not the same. On the other hand, it is impossible for any one who has once felt the strange charm of the Arabian Nights not to feel the immense inferiority of these rehashes and croquettes and rissoles, and so forth, of the noble old haunch or sirloin. Yet again, from the special point of view of this book, though they cannot be simply passed over, they supply practically nothing which marks, or causes, or even promises an advance in the general development of fiction. They may be said to be simply a continuation ...
— A History of the French Novel, Vol. 1 - From the Beginning to 1800 • George Saintsbury
... shook her head. "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 ...
— Tish, The Chronicle of Her Escapades and Excursions • Mary Roberts Rinehart
... meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an outlying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place; and imagine that the angel also adds a great cup of American home-made coffee, with a cream a-froth on top, some real butter, firm and yellow and fresh, some smoking hot-biscuits, a plate of hot ...
— Innocents abroad • Mark Twain
... said. "Come on," I told her. "If we're going to stay up all night, we need fuel. How long since you've tackled a twenty-ounce sirloin?" ...
— Vigorish • Gordon Randall Garrett
... OR 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 ...
— The Eugenic Marriage, Vol 2 (of 4) - A Personal Guide to the New Science of Better Living and Better Babies • W. Grant Hague
... 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
... site, threw off his pack, 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 air. ...
— The Wolf Hunters - A Tale of Adventure in the Wilderness • James Oliver Curwood
... 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 |
