He snatched the banana back from Alan and ripped back the rind with three rough snaps of his wrist.
Fig. 23 shows a ham from which the rind has not been removed.
Beat yolks and sugar, add juice and rind of lemon, and water.
If the skin or rind is rough, and cannot he nipped, it is old.
Then add two pints of boiling water, four cupfuls of crushed sugar, the juice of four lemons and the rind of the same, pared thin.
Beat four eggs, add a pint of milk or cream lightly sweetened, half a nutmeg, and the rind of half a lemon finely grated.
Have you never seen a stick broken in the middle, and yet cohering by the rind?
Pare off as thin as possible the rind of a lemon, or of a Seville orange, so as not to cut off any of the white with it.
Take off the rind, and, if the ham is old or hard, parboil it for five minutes.
“My knife is on the rind of the last citron now,” Leopold said to himself.
Old English rinde "bark, crust," later "peel of a fruit or vegetable" (c.1400), from Proto-Germanic *rind- (cf. Old Saxon rinda, Middle Dutch and Dutch rinde "bark of a tree," Old High German rinda, German Rinde), probably related to Old English rendan (see rend (v.)).