Re: time to try brisket again
- From: n_cramerSPAM@xxxxxxxxxxx
- Date: 20 May 2006 22:06:39 GMT
"Jimmy" <WilliansWalker@xxxxxxxxxxx> wrote:
The 'Brisket' refers to a cut up on the front 2 quarters of the bovine
cattle beast. It is very flavourful and tender when cooked properly.
Does anyone know what the word 'brisket' actually means and why it was
applied to this particular cut of meat? I don't but I bet that I could
find out on the www. The www being a magical tool of discovery;
increasing awareness everywhere. It allows me to 'converse' with my
homies here on afb anytime I like.
Definition and some historical references from the OED II on CD:
brisket, [Identical in meaning, and apparently in form, with F. brechet (in
Cotgr. bruchet, in 16th c. brichet, 14th c. bruschet, brischet, which
Littré derives from the Eng.; but this seems unlikely. The Breton bruchet
and Welsh brysced, appear to be adopted from Fr. and Eng. respectively.]
1. The breast of an animal, the part immediately covering the breast-bone.
Also, as a joint of meat.
c1450 Nominale in Wr.-Wülcker 704 Hoc pectusculum, a bruskette.
1483 Cath. Angl. 46 A Brusket, pectusculum.
1535 Stewart Cron. Scot. I. 87 The wricht [had] the neiris and the briscat
1610 Markham Masterp. ii. lvi. 306 He will be very hollow vpon the bysket
towards the fore-boothes.
1611 Cotgr., Ars..the breast, or brisket of a horse.
1709 Addison Tatler No. 148 _1 The Black Prince was a professed Lover of
1769 Mrs. Raffald Eng. Housekpr. (1778) 117 Bone a brisket of beef, and
make holes in it with a knife.
1820 Scott Monast. xvii, It is a hart of grease too, in full season, and
three inches of fat on the brisket.
1866 Kingsley Herew. xv. 204 As shaggy as a stag?s brisket.
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