 | Sir John Richardson - 1851 - 502 페이지
...pared away, was dried in a malt kiln over an oak fire, until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt mill, when it resembled finely grated meat. Being next mixed with nearly an equal weight of melted... | |
 | Sir John Richardson - 1851 - 452 페이지
...pared away, was dried in a malt kiln over an oak fire, until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt mill, when it resembled finely grated meat. Being next mixed with nearly an equal weight of melted... | |
 | 1852 - 422 페이지
...pared away, wa.s dried in a malt-kiln over an oak fire, until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt-mill, when it resembled finely grated meat. Being next mixed with nearly an equal weight of melted beef suet... | |
 | 1852 - 386 페이지
...pared away, was dried in a malt-kiln over an oak fire, until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a inalt-mill, when it resembled finely grated meat. Being next mixed with nearly an equal weight of melted... | |
 | John Holmes Agnew, Walter Hilliard Bidwell, Henry T. Steele - 1853 - 606 페이지
...pared away, was dried in a malt-kiln over an oak tire until its moisture was entirely dissipated, and the fib when it resembled finely-grated meat. Being next mixed with an equal quantity of melted beef-suet or... | |
 | 1853 - 566 페이지
...pored away, was dried in a malt-kiln over an oak lire until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt-mill, when it resembled finely-grated meat. Being next mixed with an equal quantity of melted beef-suet or... | |
 | 1853 - 848 페이지
...countrymen." away, was dried in a malt-kiln over an oak fire until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt-mill, when it resembled finely-grated meat. Being next mixed with an equal quantity of melted beef-suet or... | |
 | 1853 - 336 페이지
...membranous parts, was dried in a malt-kiln over an oak fire, nntil its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt-mill, when it resembled finely-grated meat. Being next mixed with nearly an equal weight of beef suet or... | |
 | William Gifford, Sir John Taylor Coleridge, John Gibson Lockhart, Whitwell Elwin, William Macpherson, William Smith, Sir John Murray (IV), Rowland Edmund Prothero (Baron Ernle) - 1853 - 576 페이지
...pared away, was dried in a malt-kiln over an oak fire until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt-mill, when it resembled finely-grated meat. Being next mixed with an equal quantity of melted beef-suet or... | |
 | Sir John Richardson - 1854 - 528 페이지
...pared away, was dried in a malt kiln over an oak fire, until its moisture was entirely dissipated, and the fibre of the meat became friable. It was then ground in a malt mill, when it resembled finely grated meat. Being next mixed with nearly an equal weight of beef-suet... | |
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The round or buttock of beef of the best quality, having been cut into thin steaks, from which the fat and membranous parts were pared away, was dried in a... 
