silverside|silversides in English

noun

rump of roast beef (British); any of several species of small fish from the family Atherinidae (characterized by silver stripes on each side)

Use "silverside|silversides" in a sentence

Below are sample sentences containing the word "silverside|silversides" from the English Dictionary. We can refer to these sentence patterns for sentences in case of finding sample sentences with the word "silverside|silversides", or refer to the context using the word "silverside|silversides" in the English Dictionary.

1. Put the silverside in a pressure cooker.

2. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in other respects.

3. Graceful and efficient, 000-pound mantas feed on Indian Ocean krill as silversides swirl around them in Hanifaru Bay in the Maldives.

4. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitchbone

5. Cutting and deboning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitchbone.

6. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitch bone

7. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitchbone.

8. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur. Remove the aitch bone.

9. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitch bone.

10. Silverside is situated lateral / caudal to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the thick flank and inside.

11. Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the thick flank and topside

12. Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside.

13. Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the thick flank and topside.

14. Silverside is situated lateral / caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and inside.

15. Silverside is situated lateral/ caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and inside

16. Bresaola della Valtellina starts with very specific cuts of beef – the topside is the most-prized and commonly used, but the thick flank and silverside are often used as well

17. Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick flank and silverside.

18. Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside

19. Blackcurrants can work in a savoury context too, providing contrast to saltier, umami-rich ingredients – just take a look at Russell Bateman’s Bresaola of silverside with Blackcurrants, ricotta and rocket to see how

20. Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the thick flank (2060) and silverside (2020).

21. separate from the silverside/thick flank by a straight cut from a point approximately # cm from the posterior edge of the fifth sacral vertebra, passing approximately # cm from the anterior edge of the aitch bone, taking care not to cut through the thick flank

22. Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately 5 cm from the posterior edge of the fifth sacral vertebra, passing approximately 5 cm from the anterior edge of the aitch bone, taking care not to cut through the thick flank.

23. Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitch bone, taking care not to cut through the thick flank

24. Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitchbone, taking care not to cut through the thick flank.

25. Cutting and deboning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitchbone, taking care not to cut through the thick flank.