Enquire within upon everything: The great Victorian-era domestic standby — Page 13
Of late years English oysters have become scarce and dear; and in consequence the American Blue Point oysters find a ready market.
Ces dernières années, les huîtres anglaises sont devenues rares et chères ; et par conséquent, les huîtres américaines Blue Point trouvent facilement preneur.
12. Beef.
12. Bœuf.
The grain of ox beef, when good, is loose, the meat red, and the fat inclining to yellow.
Le grain du bœuf de bœuf mâle, lorsqu'il est de bonne qualité, est lâche, la viande est rouge et la graisse tire sur le jaune.
Cow beef, on the contrary, has a closer grain and whiter fat, but the meat is scarcely as red as that of ox beef.
La viande de vache, au contraire, a un grain plus serré et une graisse plus blanche, mais la viande est à peine aussi rouge que celle du bœuf mâle.
Inferior beef, which is meat obtained from ill-fed animals, or from those which had become too old for food, may be known by a hard, skinny fat, a dark red lean, and, in old animals, a line of horny texture running through the meat of the ribs.
Le bœuf de qualité inférieure, qui est de la viande provenant d'animaux mal nourris ou devenus trop vieux pour être consommés, se reconnaît à une graisse dure et maigre, à une chair maigre rouge foncé, et, chez les vieux animaux, à une ligne de texture cornée traversant la viande des côtes.
When meat rises up quickly, after being pressed by the finger, it may be considered as being the flesh of an animal which was in its prime; but when the dent made by pressure returns slowly, or remains visible, the animal had probably passed its prime, and the meat consequently must be of inferior quality.
Lorsque la viande remonte rapidement après avoir été pressée par le doigt, on peut la considérer comme étant la chair d'un animal dans la fleur de l'âge ; mais lorsque l'empreinte faite par la pression revient lentement ou reste visible, l'animal avait probablement dépassé sa prime jeunesse, et la viande doit par conséquent être de qualité inférieure.
13. Veal
13. Veau
should be delicately white, though it is often juicy and well-flavoured when rather dark in colour.
devrait être d'un blanc délicat, bien qu'il soit souvent juteux et bien parfumé lorsqu'il est de couleur plutôt foncée.
Butchers, it is said, bleed calves purposely before killing them, with a view to make the flesh white, but this also makes it dry and flavourless.
Les bouchers, dit-on, saignent intentionnellement les veaux avant de les abattre, dans le but de rendre la chair blanche, mais cela la rend également sèche et sans saveur.
On examining the loin, if the fat enveloping the kidney be white and firm-looking, the meat will probably be prime and recently killed.
En examinant le filet, si la graisse enveloppant le rognon est blanche et d'apparence ferme, la viande sera probablement de première qualité et fraîchement abattue.
Vocabulary
- dernières
- Most recent or last in a series of things.
- années
- Plural of year; periods of twelve months.
- huîtres
- Shellfish harvested from the sea, eaten raw or cooked.
- anglaises
- Adjective describing something or someone from England.
- devenues
- Past participle of devenir; having become something different.
- rares
- Scarce or uncommon; not frequently found or seen.
- chères
- Expensive; costing a lot of money to purchase.
- conséquent
- Resulting logically; used in 'par conséquent' meaning therefore.
- américaines
- Adjective describing something or someone from America.
- facilement
- Adverb meaning easily, without difficulty or effort.
- preneur
- Buyer or taker; someone willing to purchase something offered.
- Bœuf
- Beef; meat from a bovine animal used for eating.
- grain
- Texture or grain of meat; fineness of muscle fiber.
- bœuf
- Beef or ox; bovine animal or its meat.
- mâle
- Male animal, as opposed to a female counterpart.
- lorsqu'
- Conjunction meaning 'when', used before a vowel sound.
- qualité
- Quality or grade; standard of excellence of something.
- lâche
- Loose or slack; not tight or firm in structure.
- viande
- Meat; flesh of an animal used as food.
- rouge
- Red; a warm color associated with fresh quality beef.
- graisse
- Fat or grease found in or on meat.
- tire
- Tends toward or pulls in a particular direction or color.
- jaune
- Yellow; a pale warm color describing fat quality in beef.
- vache
- Cow; adult female bovine animal used for dairy or meat.
- contraire
- Opposite or contrary; used in 'au contraire' meaning on the contrary.
- serré
- Tight or compact; closely packed texture in meat.
- blanche
- White or pale; feminine form of blanc describing color.
- peine
- Barely or hardly; scarcely to any degree or extent.
- celle
- Feminine demonstrative pronoun meaning 'the one' or 'that one'.
- inférieure
- Inferior or lower quality; below standard in grade.
- provenant
- Coming from or originating from a particular source or place.
- animaux
- Plural of animal; living creatures other than plants.
- mal
- Poorly or badly; adverb indicating inadequate manner or degree.
- nourris
- Fed or nourished; past participle of nourrir referring to diet.
- devenus
- Masculine plural past participle of devenir; having become something.
- trop
- Too or too much; exceeding a desirable or acceptable degree.
- vieux
- Old; advanced in age beyond prime condition or usefulness.
- consommés
- Consumed or eaten; past participle of consommer meaning to consume.
- reconnaît
- Recognizes or is identified; third person singular of reconnaître.
- dure
- Hard or tough; firm texture difficult to cut or chew.
- maigre
- Lean or thin; lacking fat or having very little fat.
- chair
- Flesh or meat; the muscular tissue of an animal body.
- foncé
- Dark in color; deeper shade than normal or expected.
- chez
- At or in; preposition indicating location in or among.
- ligne
- Line; a streak or stripe visible in meat or fat.
- texture
- Feel or structure of meat's surface when touched or cut.
- cornée
- Horny or tough; hard fibrous texture similar to a horn.
- traversant
- Crossing through or running across a particular area or surface.
- côtes
- Ribs; bones forming the rib cage of an animal's body.
- Lorsque
- Conjunction meaning 'when'; introduces a temporal clause in French.
- remonte
- Rises back up; returns to its original shape or position.
- rapidement
- Quickly or rapidly; in a fast manner without delay.
- après
- Preposition meaning 'after'; following in time or sequence.
- été
- Past participle of être meaning 'been'; also means summer.
- pressée
- Pressed or squeezed; subjected to pressure from outside force.
- doigt
- Finger; one of the digits on a human hand.
- considérer
- To consider or regard; to view something in a particular way.
- étant
- Present participle of être; meaning 'being' in a current state.
- animal
- A living creature; refers here to a slaughtered livestock animal.
- fleur
- Flower; used figuratively in 'fleur de l'âge' meaning prime of life.
- âge
- Age; the length of time a person or animal has lived.
- lorsque
- Conjunction meaning 'when'; introduces a temporal subordinate clause.
- empreinte
- Imprint or mark; impression left on a surface by pressure.
- pression
- Pressure; force applied to a surface by pressing on it.
- revient
- Comes back or returns; third person singular of revenir.
- lentement
- Slowly; in a slow manner, taking more time than usual.
- reste
- Remains or stays; continues to be visible or present.
- visible
- Visible; able to be seen or noticed by the eye.
- probablement
- Probably; very likely to be true or expected to happen.
- dépassé
- Exceeded or surpassed; gone beyond a certain point or age.
- prime
- Prime or peak; best period of life, quality, or ability.
- jeunesse
- Youth; the early period of life full of vigor and health.
- Veau
- Veal; meat from a young calf used in cooking.
- devrait
- Conditional of devoir; meaning 'should' or 'ought to' be.
- blanc
- White or pale; light in color indicating quality in veal.
- délicat
- Delicate; fine in flavor, texture, or quality; subtle taste.
- soit
- Subjunctive of être; meaning 'be' in hypothetical or concessive clauses.
- souvent
- Often; happening or done frequently on many occasions.
- juteux
- Juicy; full of natural liquid or moisture when eaten.
- parfumé
- Fragrant or flavorful; having a pleasant aroma or taste.
- couleur
- Color; the visual appearance or hue of meat or food.
- plutôt
- Rather or quite; used to modify an adjective with nuance.
- foncée
- Dark in shade; feminine form of foncé describing deeper color.
- bouchers
- Butchers; professionals who cut and sell meat to customers.
- dit-on
- It is said; impersonal expression meaning 'they say' or 'apparently'.
- saignent
- Bleed; cause blood to flow from an animal before slaughter.
- intentionnellement
- Intentionally; done on purpose with deliberate intent or plan.
- veaux
- Plural of veau; young calves slaughtered for veal meat.
- avant
- Before; prior to a particular time or event occurring.
- abattre
- To slaughter or knock down; to kill an animal for meat.
- but
- Goal or purpose; the aim or intention behind an action.
- rendre
- To make or render; to cause something to become a quality.
- cela
- Demonstrative pronoun meaning 'this' or 'that' referring to something mentioned.
- rend
- Third person singular of rendre; makes or renders something a quality.
- également
- Also or equally; in addition to what has been stated.
- sèche
- Dry; lacking moisture or juiciness in meat texture.
- sans
- Without; lacking or deprived of a particular quality or thing.
- saveur
- Flavor or taste; the pleasant quality perceived when eating food.
- examinant
- Examining; present participle of examiner meaning looking closely at something.
- filet
- Fillet; a tender boneless cut of meat or fish.
- enveloppant
- Wrapping or surrounding; enclosing something completely on all sides.
- rognon
- Kidney; an organ of an animal used as food.
- apparence
- Appearance; the outward look or visual quality of something.
- ferme
- Firm; solid and not soft when pressed or touched.
- première
- First; feminine form indicating primary rank or top quality.
- fraîchement
- Freshly; very recently done or occurring just before now.
- abattue
- Slaughtered; feminine past participle of abattre meaning killed for meat.
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