Oeuvres: Revue sur les plus anciennes impressions et accompagnée de variantes, de notices, de notes, de lettres inédites, d'un lexique des mots et des locutions remarquables, de portraits, de fac-simile, etc, Volume 2Hachette, 1922 |
From inside the book
Results 1-5 of 91
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... loin is typical of a pork loin cut from a standard hog side after the removal of the standard cut shoulder , ham , belly , and back fat , thus leaving the customary blade bone portion with its overlying flesh , 11 or more ribs , 7 ...
... loin is typical of a pork loin cut from a standard hog side after the removal of the standard cut shoulder , ham , belly , and back fat , thus leaving the customary blade bone portion with its overlying flesh , 11 or more ribs , 7 ...
Page 13
... loin is that portion of the Strip Loin ( Bone - In ) Regular - Item No. 175 - remaining after the removal of all bones and cartilage . Boning procedure must be accomplished by scalping , thereby producing a smooth inner surface . - Item ...
... loin is that portion of the Strip Loin ( Bone - In ) Regular - Item No. 175 - remaining after the removal of all bones and cartilage . Boning procedure must be accomplished by scalping , thereby producing a smooth inner surface . - Item ...
Page 18
... loin and leg . The two loins together are called the chine or saddle . Mutton is more tender if kept a few days . In cutting up pork you have the spare rib , shoulder , chine , the loin , middlings and leg ; the head , feet , heart and ...
... loin and leg . The two loins together are called the chine or saddle . Mutton is more tender if kept a few days . In cutting up pork you have the spare rib , shoulder , chine , the loin , middlings and leg ; the head , feet , heart and ...
Page 21
... loin parts are included under analyses of " loin . " Chemical composition of American food materials — Continued . a. Food materials . Protein . ANIMAL FOOD - Continued . BEEF , FRESH - continued . Flank , very fat - Continued . As ...
... loin parts are included under analyses of " loin . " Chemical composition of American food materials — Continued . a. Food materials . Protein . ANIMAL FOOD - Continued . BEEF , FRESH - continued . Flank , very fat - Continued . As ...
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