Enquire within upon everything: The great Victorian-era domestic standby — Page 14
Veal will not keep so long as an older meat, especially in hot or damp weather: when going, the fat becomes soft and moist, the meat flabby and spotted, and somewhat porous like sponge.
Il vitello non si conserva così a lungo come una carne più vecchia, specialmente in tempo caldo o umido: quando comincia ad andare a male, il grasso diventa morbido e umido, la carne flaccida e chiazzata, e alquanto porosa come una spugna.
Large, overgrown veal is inferior to small, delicate, yet fat veal.
Il vitello grande e cresciuto eccessivamente è inferiore al vitello piccolo, delicato, ma grasso.
The fillet of a cow-calf is known by the udder attached to it, and by the softness of the skin; it is preferable to the veal of a bull-calf.
Il filetto di una vitella femmina si riconosce dalla mammella ad esso attaccata e dalla morbidezza della pelle; è preferibile al vitello di un vitello maschio.
14. Mutton.
14. Montone.
The meat should be firm and close in grain, and red in colour, the fat white and firm.
La carne dovrebbe essere soda e compatta nella grana, e rossa di colore, il grasso bianco e sodo.
Mutton is in its prime when the sheep is about five years old, though it is often killed much younger.
Il montone è nel suo periodo migliore quando la pecora ha circa cinque anni, sebbene venga spesso macellata molto più giovane.
If too young, the flesh feels tender when pinched; if too old, on being pinched it wrinkles up, and so remains.
Se troppo giovane, la carne risulta tenera quando viene pizzicata; se troppo vecchia, quando viene pizzicata si raggrinzisce e rimane tale.
In young mutton, the fat readily separates; in old, it is held together by strings of skin.
Nel montone giovane, il grasso si separa facilmente; in quello vecchio, è tenuto insieme da filamenti di pelle.
In sheep diseased of the rot, the flesh is very pale-coloured, the fat inclining to yellow; the meat appears loose from the bone, and, if squeezed, drops of water ooze out from the grains; after cooking, the meat drops clean away from the bones.
Nelle pecore affette dal marciume, la carne è di colore molto pallido, il grasso tende al giallo; la carne appare staccata dall'osso e, se premuta, fuoriescono gocce d'acqua dalla grana; dopo la cottura, la carne si stacca completamente dalle ossa.
Wether mutton is preferred to that of the ewe; it may be known by the lump of fat on the inside of the thigh.
Il montone castrato è preferito a quello della pecora femmina; lo si può riconoscere dal grumo di grasso sulla parte interna della coscia.
15. Lamb.
15. Agnello.
This meat will not keep long after it is killed.
Questa carne non si conserva a lungo dopo la macellazione.
Vocabulary
- vitello
- Veal; meat from a young calf.
- conserva
- Preserves or keeps; maintains freshness over time.
- così
- Adverb meaning 'so' or 'in this way'.
- lungo
- Long; referring to duration or length.
- carne
- Meat or flesh of an animal.
- vecchia
- Old; feminine adjective describing age.
- specialmente
- Especially; particularly in certain conditions.
- tempo
- Time or weather; context-dependent meaning.
- caldo
- Hot; warm temperature or weather condition.
- umido
- Humid or damp; describing moist weather conditions.
- comincia
- Begins or starts; third-person singular of cominciare.
- andare
- To go; infinitive of common movement verb.
- male
- Bad; poorly; andare male means to go bad.
- grasso
- Fat; fatty tissue found on meat.
- diventa
- Becomes; third-person singular of diventare.
- morbido
- Soft; tender in texture, not firm.
- flaccida
- Flaccid; limp and lacking firmness or tone.
- chiazzata
- Blotched or spotted; marked with irregular patches.
- alquanto
- Somewhat; rather; to a considerable degree.
- porosa
- Porous; having many small holes or gaps.
- spugna
- Sponge; absorbent porous material or texture.
- cresciuto
- Grown; past participle of crescere, to grow.
- eccessivamente
- Excessively; to an extreme or excessive degree.
- inferiore
- Inferior; lower in quality compared to something.
- delicato
- Delicate; fine in texture or mild in flavor.
- filetto
- Fillet; tender boneless cut of meat.
- vitella
- Female calf; source of particularly tender veal.
- femmina
- Female; feminine gender of an animal.
- riconosce
- Recognizes or identifies; third-person singular verb.
- mammella
- Udder or breast; mammary gland of female animals.
- attaccata
- Attached; connected or joined to something.
- morbidezza
- Softness; quality of being soft or tender.
- pelle
- Skin or hide; outer covering of an animal.
- preferibile
- Preferable; better or more desirable than alternatives.
- maschio
- Male; masculine gender of an animal or person.
- Montone
- Mutton; meat from an adult male sheep.
- dovrebbe
- Should; conditional of dovere expressing obligation.
- soda
- Firm or solid; having a tight dense texture.
- compatta
- Compact; dense and tightly packed in structure.
- grana
- Grain or texture; fine structure of meat.
- rossa
- Red; feminine adjective describing red color.
- colore
- Color; hue or shade of an object.
- bianco
- White; adjective describing white or pale color.
- sodo
- Firm or hard; solid and not soft in texture.
- montone
- Ram; adult male sheep used for mutton.
- periodo
- Period or phase; a span of time.
- migliore
- Better or best; comparative/superlative of buono.
- pecora
- Ewe; adult female sheep kept for meat.
- circa
- About or approximately; used with numbers.
- sebbene
- Although; conjunction introducing a concessive clause.
- venga
- Comes; subjunctive of venire used in clauses.
- spesso
- Often; frequently occurring or happening.
- macellata
- Slaughtered; butchered for meat consumption.
- giovane
- Young; not old, early in life or maturity.
- troppo
- Too much; excessively beyond a desirable amount.
- risulta
- Results or turns out; third-person singular verb.
- tenera
- Tender; soft and easy to cut or chew.
- pizzicata
- Pinched; tested by pinching the meat's surface.
- raggrinzisce
- Wrinkles or shrinks; skin puckers when pinched.
- rimane
- Remains or stays; keeps a certain condition.
- tale
- Such; of that kind or in that state.
- separa
- Separates; comes apart from something else.
- facilmente
- Easily; without difficulty or effort.
- quello
- That; demonstrative pronoun referring to something distant.
- vecchio
- Old; aged beyond prime quality or freshness.
- tenuto
- Held; kept together by a force or substance.
- insieme
- Together; joined or combined as one unit.
- filamenti
- Filaments or fibers; thread-like structures in meat.
- pecore
- Sheep; plural of pecora, female adult sheep.
- affette
- Affected; suffering from a disease or condition.
- marciume
- Rot or decay; decomposition of organic matter.
- pallido
- Pale; lacking strong color, washed-out appearance.
- tende
- Tends toward; inclines or leans to a quality.
- giallo
- Yellow; color indicating poor quality in meat.
- appare
- Appears; seems or looks a certain way.
- staccata
- Detached; separated or pulled away from surface.
- osso
- Bone; hard structure inside an animal's body.
- premuta
- Pressed; squeezed to release liquid or juice.
- fuoriescono
- Leak out; liquid flows or seeps outside.
- gocce
- Drops; small quantities of liquid falling out.
- dopo
- After; following a certain event or action.
- cottura
- Cooking; the process of applying heat to food.
- stacca
- Detaches; separates completely from a surface.
- completamente
- Completely; entirely, without any portion remaining.
- ossa
- Bones; plural of osso, skeletal structures.
- castrato
- Castrated male sheep; wether, preferred for eating.
- preferito
- Preferred; most favored or chosen option.
- riconoscere
- To recognize or identify by certain characteristics.
- grumo
- Lump or clot; small mass found on meat.
- parte
- Part or section; a portion of a whole.
- interna
- Internal or inner; located on the inside surface.
- coscia
- Thigh; upper leg cut of meat from animals.
- Agnello
- Lamb; young sheep valued for tender mild meat.
- macellazione
- Slaughter; the process of butchering animals for meat.
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