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1
Both the calves' and beeves' hearts are
used
for
roasting
and braising.
2
Beach sand, packed around prawns, was also
used
for
roasting
.
3
This joint is nearly always
used
for
roasting
and boiling.
4
Shoulder,
used
for
roasting
;
it may be boned and stuffed, then afterwards baked or roasted.
5
Four ribs, called the middle ribs,
used
for
roasting
.
6
Breast, best end
used
for
roasting
,
stews and chops.
7
The shoulder and leg are
used
for
roasting
and may be boned and then filled and rolled.
8
The best parts, and those usually
used
for
roasting
,
are the loin, the leg, the shoulder, the sparerib and chine.
9
The image I can't get out of my head is of a hollow brass cow
used
for
roasting
people alive.