Citations:marble

English citations of marble

Adjective or noun

• 1871, Marion Harland, Common sense in the household: a manual of practical housewifery, page 127:

  Veal Marble. Boil a beef-tongue the day before it is to be used, and a like number of pounds of lean veal; [...]

Verb

1. (transitive) (to cause to have the streaked appearance of marble):
   • 1774, William Hutchinson, An excursion to the lakes in Westmoreland and Cumberland, August, 1773, page 29:

     The small clouds which chequered the sky, as they passed along, spread their flitting shadows on the distant mountains, and seemed to marble them; a beauty which I do not recollect has struck any painter.

   • 1799, The Laboratory; or, School of Arts: containing a large Collection of Secrets, Experiments, and manual Operations, 6th edition, volume 1, page 268:

     To Etch Figures upon Wood. […] In this manner, you may marble, or cloud, your wood, as pleases you. To Marble upon Wood. Take the whites of eggs, and beat them up until you can write or draw therewith ; then with a pencil, or feather, draw what veins you please upon the wood.

   • 1889, Herny B. Scammell, Scammell's universal Treasure-House of useful Knowledge, page 1075, keyword "Edges, marbling":

     Before marbling the fore-edge, the boards must be laid back [...]

   • 1899, Thirteenth Annual Report of the Commissioner of Labor, volume 1, page 106:

     In the operation of marbling the edges of the books, [...]

2. (intransitive) (to have the streaked appearance of marble):
   • 1974, Insect World digest, volumes 1–3, page 16:

     Quite often the eggs are parasitized by Trichogramma, a tiny hymenopteran, which cause the eggs to darkly marble.

   • 1984, Betty Churcher, Molvig: the lost antipodean, pages 74 and 119:

     The Sleeping lubra is an oil painting on board, and the underpainting, which has been laid in as a transparent wash, seems to have been mixed with some incompatible substance that has caused the colour to marble, possibly the result of clear enamel being dropped directly into the turpsy film of oil paint. [...] On the ground, pale pink has been washed across an ochre/sienna ground and allowed to marble in the foreground.

   • 2007, Alicia Grosso, The Everything Soapmaking Book: Recipes and Techniques, page 125:

     Scent the entire batch and then color half with the blue colorant. Pour both parts back into your soap pot. Do not stir. Pour in a circular motion into a block mold. The pouring action will cause the soap to marble.

3. (transitive) (to interlace (meat) (with fat)):
   • 1848, Samuel D. Martin, in a letter to the Albany Cultivator, quoted in the Fourteenth Annual Report of the Ohio State Board of Agriculture (for the year 1859; published 1860), page 157:

     Their flesh is soft (tender), and they throw a portion of their fat among the lean so as to marble it. The beef is of a better quality and they take on fat much easier.

   • 1871, N. Orr, De Witt's Connecticut Cook Book and Housekeeper's Assistant, page 49:

     To Broil a Sweetbread. [...] To Marble Veal.

   • 1904, Annual Report of the Wisconsin State Board of Agriculture for the year 1903, page 309:

     The Merino sheep is likely to put his weight largely into tallow around the stomach, intestines and on his kidneys, instead of mixing fairly with the meat, instead of marbling the meat.

   • 1972, Helena Curtis, Invitation to biology:

     High-protein food is given cattle to fatten or "finish" them before marketing; marbling the meat with fat improves its taste, although not its nutritional value.

   • 2004, Mary Ellen Snodgrass, Encyclopedia of kitchen history, page 684:

     Either by forcing the lardoon out with a plunger, by pushing it with a knife point, or by trailing it behind the needle, the cook artificially marbles the meat. For French cooks intent on larding, traditionally, the choice fat was the lard gras (pork fat).

   • 2007, Chuck Wooster, Geoff Hansen, Living with Sheep: Everything You Need to Know to Raise Your Own Flock, page 69:

     Farmers feed grain to dairy cows to increase their milk production, and they feed it to cattle to marble their beef with fat.

   • 2008, Frank Stitt, Frank Stitt's Bottega Favorita, page 165:

     So you have these hogs that are long and thick like a Tootsie Roll yet have a mere one percent leaf fat — the supple pure fat that marbles the meat and carries that distinctive pork flavor. Once cooked, this pork is about as tasty as cardboard.

   • 2008, J. V. Jones, A Sword from Red Ice: Book Three of Sword of Shadows, page 535:

     The fat marbling the meat had started to turn green.

   • 2009, Geoff Garvey, Mark Ellingham, Rough guide to Andalucía, page 388:

     The meat of these black pigs is exceptionally fatty when eaten as pork but the same fat that marbles the meat adds to the tenderness during the curing process.

4. (intransitive, of cattle) (to have its meat become interlaced with fat):
   • 1980, Farm Journal, volume 104, page 174:

     Some new technology, like electrical stimulation, could also enhance the value of cattle that never seem to marble regardless of their time [...]

   • 1999, Kathleen Jo Ryan, Deep in the heart of Texas: Texas ranchers in their own words, page 99:

     We've gone mostly to black bulls — Angus bulls because today the packers like black cattle. They seem to marble better.

   • 2000, in Business Perspectives, Volumes 13-14,^[1] Memphis State University Bureau of Business and Economic Research, page 35:

     […] beef in the most efficient manner. Information about how an animal grades, how much it weighs, how it marbles and how it has converted feed helps farmers hone their growing practices.

   • 2009, Heather Smith Thomas, Storey’s Guide to Raising Beef Cattle, page 62:

     Thus the Angus-type beef calf may marble and finish quicker and be ready to butcher as a yearling.

5. (intransitive, of meat) (to become interlaced with fat):
   • 1912, The Penn state farmer, volume 5, numbers 1-8, page 88:

     The meat marbles well. They are high dressers, being short legged and chunky and the meat is in the right place with a high percentage of choice cuts. This is why the butchers like them.

   • 1970, “California farmer”, in (Please provide the book title or journal name), volume 232:

     Although the meat marbles nicely, according to Smith, the animals are not inclined to put on fat.

   • 1974, Rising cost of meat: hearings before the Subcommittee on Domestic Marketing and Consumer Relations:

     As we feed these cattle corn their meat marbles. By marbling, I mean the red meat cells are surrounded with fat

   • 1978, Theodore Carroll Byerly, The role of ruminants in support of man:

     ... claims probably stem from people having eaten beef from older, thinner animals which had rarely had enough excess energy in their diet to cause the meat to marble.