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 grande veine du cou est de couleur bleutée lorsque le quartier avant est frais, verte lorsqu'il commence à se gâter.
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.
Dans le quartier arrière, s'il n'a pas été abattu récemment, la graisse du rein aura une légère odeur, et le jarret aura perdu sa fermeté.
16. Pork.
16. Porc.
When good, the rind is thin, smooth, and cool to the touch; when changing, from being too long killed, it becomes flaccid and clammy.
Lorsqu'il est de bonne qualité, la couenne est mince, lisse et fraîche au toucher ; lorsqu'il se détériore, du fait d'avoir été abattu depuis trop longtemps, elle devient flasque et moite.
Enlarged glands, called kernels, in the fat, are marks of an ill-fed or diseased pig.
Des glandes hypertrophiées, appelées noyaux, dans la graisse, sont les signes d'un porc mal nourri ou malade.
17. Bacon
17. Bacon
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.
doit avoir une couenne mince, et la graisse doit être ferme et teintée de rouge par le saumurage ; la chair doit être d'un rouge vif, sans mélange de jaune, et elle doit adhérer fermement à l'os.
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.
Pour juger de l'état d'un jambon, plongez-y un couteau jusqu'à l'os ; en le retirant, si des parcelles de viande y adhèrent, ou si l'odeur est désagréable, le saumurage n'a pas été efficace, et le jambon n'est pas bon ; il devrait, dans cet état, être immédiatement cuisiné.
In buying a ham, a short thick one is to be preferred to one long and thin.
Lors de l'achat d'un jambon, il convient de préférer un jambon court et épais à un jambon long et mince.
Of English hams, Yorkshire, Westmoreland, and Hampshire are most esteemed; of foreign, the Westphalian.
Parmi les jambons anglais, ceux du Yorkshire, du Westmoreland et du Hampshire sont les plus estimés ; parmi les étrangers, le westphalien.
The bacon and "sugar cured" hams now imported in large quantities from Canada and the United States are both cheap and good.
Le bacon et les jambons « saumurés au sucre » désormais importés en grandes quantités du Canada et des États-Unis sont à la fois bon marché et de bonne qualité.
18. Venison.
18. Venaison.
When good, the fat is clear, bright, and of considerable thickness.
Lorsqu'elle est de bonne qualité, la graisse est claire, brillante et d'une épaisseur considérable.
Vocabulary
- grande
- Large, great, or tall in size
- veine
- A vein carrying blood in the body
- cou
- The neck, connecting head to body
- couleur
- Color or hue of an object
- bleutée
- Having a bluish tint or color
- lorsque
- Conjunction meaning 'when' or 'at the time'
- quartier
- A quarter or cut section of meat
- avant
- Front part; also means 'before'
- frais
- Fresh, cool, or recently obtained
- verte
- Green in color (feminine form)
- lorsqu'
- Short form of 'lorsque': when
- commence
- Begins or starts to do something
- se gâter
- To spoil or go bad (food)
- arrière
- Back or rear section of something
- abattu
- Slaughtered or knocked down (animal)
- récemment
- Recently, not long ago in time
- graisse
- Fat or grease found in meat
- rein
- Kidney organ in animals or humans
- légère
- Light, mild, or slight in degree
- odeur
- Smell or odor emitted by something
- jarret
- Knuckle or shank cut of meat
- perdu
- Lost; past participle of 'perdre'
- fermeté
- Firmness or solidity of texture
- Porc
- Pork; pig meat used as food
- qualité
- Quality or standard of a product
- couenne
- Pig rind or skin on pork
- mince
- Thin or slim in dimension
- lisse
- Smooth, without bumps or roughness
- fraîche
- Fresh or cool (feminine adjective form)
- toucher
- Touch; the sense or act of touching
- détériore
- Deteriorates or worsens in quality
- avoir
- To have; auxiliary verb in French
- depuis
- Since or for (a period of time)
- trop
- Too much, excessively beyond normal
- longtemps
- For a long time or duration
- devient
- Becomes; third-person of 'devenir'
- flasque
- Flabby, limp, lacking firmness
- moite
- Moist, damp, slightly wet
- glandes
- Glands; organs secreting substances
- hypertrophiées
- Enlarged or abnormally swollen glands
- noyaux
- Nodes or lumps found in meat
- signes
- Signs or indicators of a condition
- porc
- Pig or pork meat product
- mal
- Poorly, badly, inadequately done
- nourri
- Fed or nourished (past participle)
- malade
- Sick or ill (person or animal)
- Bacon
- Cured smoked pork meat strips
- doit
- Must or should; third-person 'devoir'
- être
- To be; fundamental French auxiliary verb
- ferme
- Firm, solid, resistant to pressure
- teintée
- Tinted or colored (feminine past participle)
- rouge
- Red in color
- saumurage
- Brining or curing meat in brine
- chair
- Flesh or meat of an animal
- vif
- Vivid, bright, or lively (color/flesh)
- sans
- Preposition meaning 'without'
- mélange
- Mixture or blend of substances
- jaune
- Yellow in color
- adhérer
- To adhere or stick firmly to something
- fermement
- Firmly, solidly, securely attached
- os
- Bone found in meat or body
- juger
- To judge or assess the quality
- état
- State or condition of something
- jambon
- Ham; cured leg of pork
- plongez-y
- Plunge into it (imperative command)
- couteau
- A knife used for cutting food
- jusqu'
- Until or as far as (preposition)
- retirant
- Withdrawing or pulling out something
- parcelles
- Small pieces or fragments of matter
- viande
- Meat used as food
- adhèrent
- They adhere or stick to something
- désagréable
- Unpleasant or disagreeable to senses
- efficace
- Effective or efficient at doing something
- devrait
- Should or ought to (conditional)
- immédiatement
- Immediately, without any delay
- cuisiné
- Cooked or prepared as a dish
- Lors
- At the time of; during (literary)
- achat
- Purchase; act of buying something
- convient
- Is suitable; it is advisable to
- préférer
- To prefer one thing over another
- court
- Short in length or duration
- épais
- Thick or dense in dimension
- long
- Long in length or duration
- Parmi
- Among or amidst a group
- jambons
- Plural of jambon: hams
- anglais
- English; relating to England
- ceux
- Demonstrative pronoun: those (ones)
- plus
- More; used in comparisons
- estimés
- Highly regarded or esteemed in quality
- parmi
- Among or within a group
- étrangers
- Foreign; from another country
- saumurés
- Brined or cured in saltwater solution
- sucre
- Sugar used in curing or cooking
- désormais
- From now on; henceforth or nowadays
- importés
- Imported from another country (plural)
- quantités
- Quantities or amounts of something
- fois
- Time(s); instance of occurrence
- marché
- Market where goods are bought/sold
- Venaison
- Venison; meat from deer or game
- claire
- Clear, light, or bright in color
- brillante
- Bright, shiny, or gleaming in appearance
- épaisseur
- Thickness or depth of a substance
- considérable
- Considerable, significant in amount or size
Unlock audio playback, vocabulary games, and reading progress tracking.
Create free account →