used before a singular noun to mean one of a group, when it is not a particular one
From this reading The beef of an ox is best, and the next best is that of a heifer.
the form of “a” used before a word that begins with a vowel sound
From this reading The beef of an ox is best, and the next best is that of a heifer.
used to join words or parts of a sentence that go together
From this reading ROAST AND BAKED MEATS.
areauxiliary verbUS /ɑːr/
the form of “be” used with you, we, they, or a plural noun
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
artauxiliary verbUS /ɑːrt/
an old form of “are”, used with “thou”
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
at the same time that; because; in the way that
From this reading Never dredge flour into gravies, as it makes lumps.
in or to or toward a former location
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
BAKEDadjectiveUS /beɪkt/
dried out by heat or excessive exposure to sunlight
From this reading ROAST AND BAKED MEATS.
bastingnounUS /ˈbeɪstɪŋ/
a loose temporary sewing stitch to hold layers of fabric together
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
beefnounUS /biːf/
cattle that are reared for their meat
From this reading The beef of an ox is best, and the next best is that of a heifer.
the supreme effort one can make
From this reading The beef of an ox is best, and the next best is that of a heifer.
the act of burning something
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
consistsverbUS /kənˈsɪsts/
third-person singular of “consist” — originate
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
separate with or as if with an instrument
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
dredgeverbUS /dredʒ/
cover before cooking
From this reading Never dredge flour into gravies, as it makes lumps.
flournounUS /ˈflaʊər/
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
From this reading Never dredge flour into gravies, as it makes lumps.
intended to be given to, or used by, somebody
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
graviesnounUS /ˈɡreɪviz/
plural of “gravy” — a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
From this reading Never dredge flour into gravies, as it makes lumps.
heifernounUS /ˈhaɪfər/
young cow
From this reading The beef of an ox is best, and the next best is that of a heifer.
inside something, or within a place, period, or state
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
intoprepositionUS /ˈɪntuː/
moving to the inside of something
From this reading Never dredge flour into gravies, as it makes lumps.
the form of “be” used with he, she, it, or a singular noun
From this reading The beef of an ox is best, and the next best is that of a heifer.
a thing, animal, or idea already mentioned
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
juicyadjectiveUS /ˈdʒuːsi/
full of juice
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
lumpsnounUS /lʌmps/
plural of “lump” — a compact mass
From this reading Never dredge flour into gravies, as it makes lumps.
engage in
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
plural of “make” — a recognizable kind
From this reading Never dredge flour into gravies, as it makes lumps.
the flesh of animals (including fishes and birds and snails) used as food
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
MEATSnounUS /miːts/
plural of “meat” — the flesh of animals (including fishes and birds and snails) used as food
From this reading ROAST AND BAKED MEATS.
not ever; at no time in the past or future
From this reading Never dredge flour into gravies, as it makes lumps.
immediately following in time or order
From this reading The beef of an ox is best, and the next best is that of a heifer.
belonging to, or connected with, somebody or something
From this reading The beef of an ox is best, and the next best is that of a heifer.
many times at short intervals
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
oxnounUS /ɑːks/
an adult castrated bull of the genus Bos; especially Bos taurus
From this reading The beef of an ox is best, and the next best is that of a heifer.
something determined in relation to something that includes it
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
plural of “piece” — a separate part of a whole
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
keep from happening or arising; make impossible
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
ribsnounUS /rɪbz/
plural of “rib” — support resembling the rib of an animal
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
ROASTverbUS /roʊst/
cook with dry heat, usually in an oven
From this reading ROAST AND BAKED MEATS.
roastingnounUS /ˈroʊstɪŋ/
cooking (meat) by dry heat in an oven (usually with fat added)
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
rumpnounUS /rʌmp/
the part of an animal that corresponds to the human buttocks
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
1/60 of a minute; the basic unit of time adopted under the Systeme International d'Unites
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
sirloinnoun
the portion of the loin (especially of beef) just in front of the rump
From this reading The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump.
used to introduce what somebody said, thought, or felt
From this reading The beef of an ox is best, and the next best is that of a heifer.
used before a noun that is already known, already mentioned, or the only one of its kind
From this reading The beef of an ox is best, and the next best is that of a heifer.
used before the base form of a verb to make the infinitive
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
the act of changing or reversing the direction of the course
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
(often used as a combining form) in a good or proper or satisfactory manner or to a high standard (“good” is a nonstandard dialectal variant for “well”)
From this reading The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy.
