A prominent role sure to delight the audience (1901+ Theater)
Roast or bake it as directed above, and serve with the gravy, freed from the fat part.
The cream is the yellow, fat part of milk, and when the milk stands still, the cream comes to the top.
That fat part was something of a joke, for she would always be lean and rangy.
They give the Milk a russet-colour inclining to red; which may arise from their attacking the fat part.
Hence arises the consistence of Butter, which is the fat part of Milk, that is, of a liquor half-changed into an animal juice.
Cut into slices the fat part of double tripe; dip them into eggs or batter, and fry them to lay round the dish.