References in classic literature ?
Beneath this they wore only a loin cloth of the same material, while their feet were shod with thick hide of some mammoth creature of this inner world.
There will be the leg to be salted, you know, which is so very nice, and the loin to be dressed directly in any manner they like.
My dear sir, if there is one thing my mother loves better than another, it is pork a roast loin of pork"
No more," responded Abel-Phittim "no more shall we feast upon the fat of the land-no longer shall our beards be odorous with frankincense--our loins girded up with fine linen from the Temple.
He led him into the king's cellar, and the man bent over the huge barrels, and drank and drank till his loins hurt, and before the day was out he had emptied all the barrels.
Preserve his army, put a bow of brass in the hands of those who have armed themselves in Thy Name, and gird their loins with strength for the fight.
Whatever occupation I chose, when not actually busied about them or their concerns, I had, as it were, to keep my loins girded, my shoes on my feet, and my staff in my hand; for not to be immediately forthcoming when called for, was regarded as a grave and inexcusable offence: not only by my pupils and their mother, but by the very servant, who came in breathless haste to call me, exclaiming, 'You're to go to the schoolroom DIRECTLY, mum, the young ladies is WAITING
Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin.
INGREDIENTS 1 x venison loin (trimmed and ready for roasting) 50g salted butter 4 x slices of sourdough 200g British girolles 1 small shallot finely chopped 10g flat leaf parsley, chopped 30g 90 per cent bitter dark chocolate Rapeseed oil for frying METHOD 1.
Un second stage qui est loin d'etre satisfaisant, apres avoir ete ponctue de zero victoire contre quatre nuls (face aux equipes algeriennes O Medea et l'USM Bel Abbes, et deux autres formations saoudiennes, El Fath et Damak) et une defaite face a l'AS Marsa.
LAMB LOIN WITH PEA, BROAD BEAN AND LITTLE GEM FRICASE (SERVES FOUR) INGREDIENTS Lamb loin cut into four equal pieces 50g butter 100ml double cream 2 little gem lettuce (cut in half) 200g frozen peas 200g broad beans 1 shallot (finely diced) Sprig of thyme (finely chopped) 1 garlic clove (finely chopped) 1 1/2 tbsp vegetable oil METHOD 1.
INGREDIENTS: 4x 100g roe deer loin, trimmed Knob of unsalted butter 1 tsp black peppercorns 1 tsp pink peppercorns 1 tsp green peppercorns Handful of wild rocket, washed 2 large beetroots, washed Handful of blanched hazelnuts, cracked and lightly toasted Small handful of chives, snipped 3-4 tbsp house dressing Salt and fresh ground black pepper Pre-heat oven to 190C.