Word: mutton
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...Victorian costumes are even more wonderfully fanciful, with huge leg-o'-mutton sleeves and artificial wasp waists. Starr's character is initially decked out in a purple and hot-pink number with a flattering chignon wig and a huge hat complete with pink bird and huge ostrich feathers. Kaiser has feathers and flowers literally stemming from his hair, or possibly from his Eyrehead...
Meats included stag, gazelle, kid, lamb, mutton, squab and a bird called tarru. Frequently mentioned seasonings included onions, garlic and leeks, while stews were often thickened with grains, milk, beer or animal blood. Salt was sometimes mentioned...
Meat from fresh leg of mutton is needed. You set water. Throw fat in it. Dress the tarru. Coarse salt, as needed. Hulled cake of malt. Onions, samidu, leek, garlic, milk; you squeeze (them together in order to extract the juice which is to be added in the cooking pot). Then, after cutting up the tarrus, you plunge them in the stock (taken out) from the crock (and previously prepared with the above-mentioned ingredients), in order for them to (begin) cooking in the cauldron. (After which) you place them back in the crock (in order to finish cooking...
Just when Berlin painting got hot with collectors in and out of Germany, its expressive energies were diverted into the task of conserving attitudes and maintaining production. Today neoexpressionism, the obsession of the early '80s, has run its course and is nearly as dead as mutton. (Will Baselitz keep painting people upside-down for another decade? Who cares?) But it left behind a small number of masterpieces, some of which are in this show. Neoexpressionism also left behind a quantity of unresolved questions, such as its degree of aesthetic success and its relation to American abstract expressionism, that are scarcely...
...religious origins of much of this city's population. What pleased the local diners so heartily was a hastily acquired skill at crumbling bits of half-baked yeast buns into a bowl that was then taken to the kitchen where it was brought to a frothy boil along with mutton, beef, noodles, vegetables, coriander and scallions. Puffed up like tiny spaetzle, the bread dumplings fleshed out a satisfying soup that was made fiery, sharp and aromatic with additions of chili and sesame oils, and winy, amber-colored aged vinegar. Many ganbei, or toasts, drunk with the strong-smelling...