measuring wheel (mezhuringhwel)

A small wheel of known circumference, fitted by meal2. - Broken meat. See broken. - Butchers' meat. See butcher - meat.- Dark meat, that part of the flesh of some fowls which when cooked is not white or light, the flesh of the breast and wings of various fowls which particularly the thighs and legs of turkeys. - Light meat, when cooked is of a whitish color. Fowls which have light meat are the varieties of the domestic hen, the tur various grouse, as the ruffed, many partridges, as the bobwhite, etc. It is perhaps confined to the gallinaceous order of birds. Also called white meat. - Red meat, meat which is ordinarily served underdone, or preferred to be eaten rare, as beef, mutton, venison, canvasback, etc. To be meat for one's master, to be too good for IMG:content-0383.png:[blocks in formation] To hang up meat. See hang. - White meat. (a) Same as light meat. (b) Meat which must be well cooked, leaving no trace of bloodine , as veal.