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Definition of Porterhouse
1. Noun. Large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin.
Definition of Porterhouse
1. n. A house where porter is sold.
Definition of Porterhouse
1. Noun. A public house where porter was sold; often also served steaks, chops etc ¹
2. Noun. A cut of beef taken from the thick end of the short loin; it has a T-shaped bone and a large piece of tenderloin; a porterhouse steak ¹
¹ Source: wiktionary.com
Definition of Porterhouse
1. [n -S]
Lexicographical Neighbors of Porterhouse
Literary usage of Porterhouse
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"porterhouse and sirloin cuts are the most expensive, on account of the great ...
porterhouse Steak with Mushroom Sauce Serve broiled porterhouse Steak with ..."
2. Home Economics: A Guide to Household Management, Including the Proper by Maria Parola (1906)
"Sirloin or porterhouse roast. tenderloin or fillet; c, c, the flank. The most
tender part is the tenderloin; next is the top. The flank is tough, coarse, ..."
3. A Dictionary of Slang, Jargon & Cant: Embracing English, American, and Anglo by Albert Barrère, Charles Godfrey Leland (1890)
"porterhouse steak (American), a large steak with a small bone. Porter's knot (common),
the large bob of hair at the back of the head worn by women in 1866. ..."
4. Special Report on Diseases of Cattle by United States Bureau of Animal Industry, Vickers T. Atkinson, William Dickson, William Heyser Harbaugh, James Law, John Robbins Mohler, William Herbert Lowe, A. J. Murray, Leonard Pearson, Brayton Howard Ransom, Milton R. Trumbower, Richard West Hickma (1916)
"Tuberculosis of the sirloin and porterhouse cuts of beef. The grapelike tuberculous
growths are mainly restricted to the lining membra ue of the abdomen. ..."
5. The Pure Food Cook Book: The Good Housekeeping Recipes by Harvey Washington Wiley, Mildred Maddocks (1914)
"... from beef round or chuck or from the flank end of porterhouse steaks; head
cheese, from pigs' heads and pork trimmings; and pressed meat loaf (spiced), ..."
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