Enquire within upon everything: The great Victorian-era domestic standby — Page 15
The large vein in the neck is bluish in colour when the fore quarter is fresh, green when it is becoming stale.
La vena grande en el cuello es azulada en color cuando el cuarto delantero está fresco, verde cuando está comenzando a ponerse rancio.
In the hind quarter, if not recently killed, the fat of the kidney will have a slight smell, and the knuckle will have lost its firmness.
En el cuarto trasero, si no ha sido sacrificado recientemente, la grasa del riñón tendrá un leve olor, y el jarrete habrá perdido su firmeza.
16. Pork.
16. Cerdo.
When good, the rind is thin, smooth, and cool to the touch; when changing, from being too long killed, it becomes flaccid and clammy.
Cuando es bueno, la corteza es delgada, suave y fría al tacto; cuando cambia, por haber sido sacrificado hace demasiado tiempo, se vuelve flácida y pegajosa.
Enlarged glands, called kernels, in the fat, are marks of an ill-fed or diseased pig.
Las glándulas agrandadas, llamadas nódulos, en la grasa, son señales de un cerdo mal alimentado o enfermo.
17. Bacon
17. Tocino
should have a thin rind, and the fat should be firm, and tinged red by the curing; the flesh should be of a clear red, without intermixture of yellow, and it should firmly adhere to the bone.
debe tener una corteza delgada, y la grasa debe ser firme y teñida de rojo por el curado; la carne debe ser de un rojo claro, sin mezcla de amarillo, y debe adherirse firmemente al hueso.
To judge the state of a ham, plunge a knife into it to the bone; on drawing it back, if particles of meat adhere to it, or if the smell is disagreeable, the curing has not been effectual, and the ham is not good; it should, in such a state, be immediately cooked.
Para juzgar el estado de un jamón, clavar un cuchillo hasta el hueso; al retirarlo, si partículas de carne se adhieren a él, o si el olor es desagradable, el curado no ha sido eficaz, y el jamón no es bueno; en tal estado, debe cocinarse inmediatamente.
In buying a ham, a short thick one is to be preferred to one long and thin.
Al comprar un jamón, es preferible uno corto y grueso a uno largo y delgado.
Of English hams, Yorkshire, Westmoreland, and Hampshire are most esteemed; of foreign, the Westphalian.
De los jamones ingleses, los de Yorkshire, Westmoreland y Hampshire son los más estimados; de los extranjeros, el de Westfalia.
The bacon and "sugar cured" hams now imported in large quantities from Canada and the United States are both cheap and good.
El tocino y los jamones "curados con azúcar" que ahora se importan en grandes cantidades de Canadá y los Estados Unidos son baratos y buenos.
18. Venison.
18. Venado.
When good, the fat is clear, bright, and of considerable thickness.
Cuando es bueno, la grasa es clara, brillante y de considerable grosor.
Vocabulary
- vena
- A vein or blood vessel in the body
- grande
- Large or big in size
- cuello
- The neck of a person or animal
- azulada
- Having a bluish color or tint
- color
- The appearance of something based on light
- cuarto
- A quarter section or cut of meat
- delantero
- Relating to the front part or section
- fresco
- Fresh, cool, or recently obtained
- verde
- The color green; also meaning unripe
- comenzando
- Beginning or starting a process or action
- ponerse
- To become or turn into a state
- rancio
- Rancid or spoiled, especially referring to fat
- trasero
- Relating to the rear or back section
- sacrificado
- Slaughtered or killed, referring to an animal
- recientemente
- Recently or in the near past time
- grasa
- Fat or grease found in meat
- riñón
- The kidney organ in an animal or human
- leve
- Slight or mild, not intense or strong
- olor
- A smell or odor, pleasant or unpleasant
- jarrete
- The hock or lower leg joint of meat
- perdido
- Past participle of 'perder', meaning 'lost'
- firmeza
- Firmness or solidity in texture or structure
- Cerdo
- Pig or pork meat from a pig
- bueno
- Good in quality or condition
- corteza
- The rind or outer skin of meat or bread
- delgada
- Thin or slender in dimension or thickness
- suave
- Smooth or soft to the touch
- fría
- Cold or cool in temperature
- tacto
- The sense of touch or tactile sensation
- cambia
- Changes or alters in quality or condition
- demasiado
- Too much or excessive in amount or degree
- tiempo
- Time or weather depending on context
- vuelve
- Becomes or turns into, from 'volverse'
- flácida
- Flaccid or limp, lacking firmness or tone
- pegajosa
- Sticky or tacky to the touch
- glándulas
- Glands, organs that produce secretions in bodies
- agrandadas
- Enlarged or swollen beyond normal size
- nódulos
- Nodules or small lumps found in tissue
- señales
- Signs or indicators of a condition or state
- cerdo
- Pig or pork used as food
- mal
- Badly or poorly, indicating poor quality
- alimentado
- Fed or nourished, referring to an animal's diet
- enfermo
- Sick or ill, not in good health
- Tocino
- Bacon or cured pork fat
- firme
- Firm or solid in texture or structure
- teñida
- Dyed or tinted with a particular color
- rojo
- The color red
- curado
- Cured or preserved, especially referring to meat
- carne
- Meat or flesh of an animal for eating
- claro
- Clear or light in color or shade
- mezcla
- A mixture or blend of different elements
- amarillo
- The color yellow
- adherirse
- To adhere or stick firmly to a surface
- firmemente
- Firmly or securely, without loosening or detaching
- hueso
- A bone from an animal or human body
- juzgar
- To judge or evaluate the quality of something
- estado
- The state or condition of something
- jamón
- Ham, a cured leg of pork
- clavar
- To plunge or insert something sharply into
- cuchillo
- A knife used for cutting food
- retirarlo
- To withdraw or remove it from something
- partículas
- Small particles or bits adhering to a surface
- adhieren
- Adhere or stick to a surface or object
- desagradable
- Unpleasant or disagreeable in smell or taste
- eficaz
- Effective or efficient at achieving a result
- cocinarse
- To be cooked or prepared through heat
- inmediatamente
- Immediately or right away without delay
- comprar
- To buy or purchase something at a market
- preferible
- Preferable or better to choose over another option
- corto
- Short in length or duration
- grueso
- Thick or stout in size or dimension
- largo
- Long in length or extent
- delgado
- Thin or slim in shape or dimension
- jamones
- Plural of jamón; hams or cured pork legs
- ingleses
- English; referring to things from England
- estimados
- Esteemed or highly regarded in quality or reputation
- extranjeros
- Foreign or from another country
- tocino
- Bacon or cured pork fat for cooking
- curados
- Cured or preserved using salt or sugar
- azúcar
- Sugar used as a sweetener or preservative
- ahora
- Now or at the present time
- importan
- They import or bring in from another country
- grandes
- Large or great in size or quantity
- cantidades
- Quantities or amounts of a substance or product
- baratos
- Cheap or inexpensive in price
- buenos
- Good in quality or condition, plural form
- Venado
- Venison or deer meat used as food
- clara
- Clear or light in color, feminine form
- brillante
- Bright or shiny in appearance
- considerable
- Considerable or significant in amount or degree
- grosor
- Thickness or depth of a material or layer
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