← Enquire within upon everything: The great Victorian-era domestic standby

Enquire within upon everything: The great Victorian-era domestic standby — Page 15

English → Pt Full Text Level 6/10

The large vein in the neck is bluish in colour when the fore quarter is fresh, green when it is becoming stale.

A grande veia no pescoço é azulada na cor quando o quarto dianteiro está fresco, verde quando está ficando rançoso.

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.

No quarto traseiro, se não abatido recentemente, a gordura do rim terá um leve cheiro, e o joelho terá perdido a sua firmeza.

16. Pork.

16. Porco.

When good, the rind is thin, smooth, and cool to the touch; when changing, from being too long killed, it becomes flaccid and clammy.

Quando bom, a casca é fina, lisa e fria ao toque; quando a mudar, por ter sido abatido há demasiado tempo, torna-se flácida e pegajosa.

Enlarged glands, called kernels, in the fat, are marks of an ill-fed or diseased pig.

Glândulas aumentadas, chamadas nódulos, na gordura, são sinais de um porco mal alimentado ou doente.

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.

deve ter uma casca fina, e a gordura deve ser firme e tingida de vermelho pela cura; a carne deve ser de um vermelho claro, sem mistura de amarelo, e deve aderir firmemente ao osso.

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 avaliar o estado de um presunto, mergulhe uma faca até ao osso; ao retirá-la, se partículas de carne aderirem a ela, ou se o cheiro for desagradável, a cura não foi eficaz, e o presunto não está bom; deve, nesse estado, ser imediatamente cozinhado.

In buying a ham, a short thick one is to be preferred to one long and thin.

Ao comprar um presunto, deve preferir-se um curto e grosso a um longo e fino.

Of English hams, Yorkshire, Westmoreland, and Hampshire are most esteemed; of foreign, the Westphalian.

Dos presuntos ingleses, os de Yorkshire, Westmoreland e Hampshire são os mais estimados; dos estrangeiros, o da Vestfália.

The bacon and "sugar cured" hams now imported in large quantities from Canada and the United States are both cheap and good.

O bacon e os presuntos curados com açúcar agora importados em grandes quantidades do Canadá e dos Estados Unidos são ao mesmo tempo baratos e bons.

18. Venison.

18. Carne de veado.

When good, the fat is clear, bright, and of considerable thickness.

Quando boa, a gordura é clara, brilhante e de considerável espessura.

Vocabulary

grande: Large, big, or great in size.
veia: Blood vessel that carries blood through body.
no: Contraction of 'em' and 'o'; in the.
pescoço: Neck; part of body between head and shoulders.
na: Contraction of 'em' and 'a'; in the.
cor: Color; visual property of objects.
quando: When; at what time or occasion.
quarto: Room; one-fourth or quarter of something.
dianteiro: Front, anterior, or forward-facing.
está: Is; third person singular of 'estar'.
fresco: Fresh, cool, or recently made.
verde: Green; color or unripe condition.
ficando: Becoming; present participle of 'ficar'.
No: In the; contraction at sentence beginning.
traseiro: Rear, back, or posterior position.
se: If; reflexive pronoun or conditional marker.
não: Not; negation or denial of something.
abatido: Downcast, dejected, or in poor condition.
recentemente: Recently; in the near past.
gordura: Fat; adipose tissue or grease.
do: Contraction of 'de' and 'o'; of the.
rim: Kidney; organ that filters waste.
terá: Will have; future tense of 'ter'.
um: A, an, or one in quantity.
leve: Light, slight, or not heavy.
cheiro: Smell, odor, or scent of something.
joelho: Knee; joint between thigh and leg.
perdido: Lost, missing, or no longer found.
sua: His, her, your, or its possession.
firmeza: Firmness, solidity, or strength of material.
16: Sixteen; numerical value or chapter number.
Porco: Pig; swine animal raised for meat.
Quando: When; at what time or occasion.
bom: Good, well, or of high quality.
casca: Skin, rind, or outer covering.
fina: Fine, thin, or delicate texture.
lisa: Smooth; having even surface texture.
fria: Cold; having low temperature.
ao: To the; contraction of 'a' and 'o'.
toque: Touch; light contact or sensation.
mudar: To change, alter, or transform.
por: By, for, or through causation.
ter: To have; fundamental possession verb.
sido: Been; past participle of 'ser'.
há: There is, there are, or ago.
demasiado: Too much, excessive, or too many.
tempo: Time, period, or weather conditions.
torna-se: Becomes; third person singular reflexive form.
Glândulas: Glands; organs that secrete substances.
aumentadas: Enlarged, increased, or made larger.
chamadas: Called, named, or designated as.
são: Are; third person plural of 'ser'.
sinais: Signs, signals, or indicators of.
de: Of, from, or belonging to.
porco: Pig; swine animal or pork meat.
mal: Bad, poorly, or in bad way.
alimentado: Fed, nourished, or provided food.
ou: Or; conjunction indicating alternative choice.
doente: Sick, ill, or diseased person.
17: Seventeen; numerical value or chapter number.
Bacon: Bacon; cured pork meat product.
deve: Must, should, or ought to.
uma: A, an, or one feminine.
ser: To be; fundamental existence verb.
firme: Firm, solid, or not soft.
vermelho: Red; color or reddish appearance.
pela: By the; preposition contraction.
cura: Curing, healing, or preservation process.
carne: Meat; edible flesh of animal.
claro: Clear, light, or obvious.
sem: Without; absence of something.
mistura: Mixture, blend, or combination.
amarelo: Yellow; color or yellowish appearance.
aderir: To adhere, stick, or cling.

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