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Examples
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The neck and breast of lamb as a joint; the fore-quarter without the shoulder.
WARNING – BULLSHIT ALERT « POLICE INSPECTOR BLOG Inspector Gadget 2009
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Roasted fore-quarter lamb and currant jelly - sliced and served with orange juices, cayenne paper, salt, and butter drizzled over the top, jelly on the side.
Alexia's London: Supper April 24, 1876 gailcarriger 2009
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Roasted fore-quarter lamb and currant jelly - sliced and served with orange juices, cayenne paper, salt, and butter drizzled over the top, jelly on the side.
Alexia's London: Supper April 24, 1876 gailcarriger 2009
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They remained about an hour with us: we gave them the fore-quarter of a kangaroo, and putting our remaining pork into a bag, we distributed the iron hoops of the keg in small pieces among them; these were received with as much pleasure as an European would have felt at being presented with the like quantity of gold.
Journals of Two Expeditions into the Interior of New South Wales 2003
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The pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the two loins together.
The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette
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This piece is quite similar to a fore-quarter of lamb after the shoulder has been taken off.
The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette
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A leg of mutton requires from two to three hours boiling, according to the size; a fore-quarter from an hour to an hour and a half; a quarter of lamb, unless, very large, will boil in an hour.
Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Elizabeth E. Lea
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There may be some fine pieces cut from the fore-quarter.
The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette
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Veal should be well seasoned, and rubbed with lard; when it begins to brown, baste it with salt and water; a large loin will take from two to three hours to roast, the thin part of the fore-quarter an hour; it should be well done; boil up and thicken the gravy.
Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Elizabeth E. Lea
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-- Roast fore-quarter of lamb; Spring chickens A la
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