(1) Remove any gristle from the chicken livers and season.

(2) The quality was great, with no fat or gristle - it tasted like steak.

(3) The starters were poor, though, a thinnish seafood broth with chunks of tinned tomato expiring at the bottom and a ham hough terrine that, while chunkily rustic, contained too much gristle for comfort.

(4) At one point as I was wading through gravy, gristle and fat that was masquerading as lamb cutlets, I thought I found a prime piece of meat.

(5) The woman thought it was a piece of gristle she was chewing on.

(6) More than half of it isn't meat at all, but gristle or bone.

(7) Blood and gristle were blasted over the ground.

(8) My friend thought it was a little too dry, and although I didn't totally agree, I did think the portion was far too boney, with too much gristle and not enough meat.

(9) My friend was having problems of her own, every few moments ducking her head to furtively expunge small pieces of gristle into her napkin.

(10) Often thought of as clumsy and gristle filled, Austrian cuisine is as varied and sophisticated as any contemporary Asian menu.

(11) The meal they served up takes the award as the worst meal I have ever been offered, cold, overcooked gristle .

(12) Finally, the dishes had been picked clean of even gristle and crunchy brown bits, and stacked neatly, awaiting transportation back to the kitchen.

(13) As he removes the surprisingly large lump of gristle from his sausage, he coughs and shifts nervously in his seat.

(14) I was told too that he visited butcher's shops and made off with scraps of bone or gristle .

(15) It had none of the toughness associated sometimes with this meat and was obviously of a very high quality with very little fat or gristle .

(16) Principally it consisted of chunks of fatty streaky bacon supporting great lumps of gristle , with the odd bit of sausage.

(17) Ground beef is easy to work with because there's no bone, extraneous gristle or visible fat to trim, and no pounding needed to flatten or marinating to tenderize.

(18) Trim the chicken livers of any gristle and cut off any discoloured bits.

(19) He grins, and there are bits of gristle and meat stuck in his teeth.

(20) The fat cook will carefully trim away the suet and gristle from a roast or some chops and then instead of discarding it, rub the bits with garlic and salt and fry them up as a solitary hors d - oeuvre.