Word: beefed
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Unborn lamb, spitted and braised over an open fire, is a nomadic delicacy, called by Russians Shashlik, by Armenians Shlsh-Kebab. The dish served openly by U. S. Russian and Armenian restaurateurs is of lamb several days old, comparatively tough chewing. †When the prices of beef, pork, and lamb become high, as during and immediately following the War, the U. S. begins to eat horse meat. Last year more than 100,000 U. S. horses were slaughtered, chiefly for the export market. **Associated in the research were Solomon Augustus Hatfield, Assistant Professor of Medicine, and George Irving Nelson, researcher...
Town Boy tells of country girl who took her city sweetheart back to the barnyards, where he seemed pale indeed. When a bucolic beef eater smashed him on the chin, she realized however that she still loved him. Critic Robert Littell of the New York World: "I can think of no good reason for its existence." Critic Gilbert W. Gabriel of the New York American: "It has a certain pleading innocence about the badness of its writing." The New York Times: ". . . definitely a minor occurrence in the theatre...
...both "for-eigners," completely forgot the distinguished presence of Statesman Hughes. Suddenly they remembered with a gasp. Directly in front of the onetime Prime Minister's seat grappling Nebraska got an annihilating hold, tautened mighty muscles and hurled ponderous Poland bodily through the ropes-218 pounds of beef and bone straight at the lap of little Billy Hughes...
...Then, while his Jockey Club audience occasionally cheered, the Viscount recalled that Britain has nearly two billion dollars invested in Argentina, mostly in railways and cattle. Humorously he noted that Argentina's Prize Bull of 1929 had just been bought at auction in Buenos Aires by the British Bovril (Beef Extract) Co. (slogan: BOVRIL puts BEEF into YOU!). "It seems to me," concluded Viscount d'Abernon, "that the reciprocal friendship uniting our countries is of a very special order...
Campbell's soup menu lists 21 genera, species and varieties of soup: asparagus, bean, beef, bouillon, celery, chicken, chicken gumbo, clam chowder, consomme, julienne, mock turtle, mulligatawny, mutton, oxtail, pea, pepper pot, printainer, tomato, tomato-okra, vegetable, vegetable-beef. Into the making of these mighty mixtures go okra and sweet pimentoes from the South; peas, corn, lima beans from New Jersey and Delaware; red-hearted Chatanay carrots, in summer from the Finger Lakes (N. Y.), in winter from Brownsville (Tex.); yellow turnips from Nova Scotia; head rice (hard enough to stand cooking) from Patna on the Ganges River; wild Irish...