Hocks

Hocks, that is, the back pasterns, should be moderately short, pointing neither in nor out, perpendicular when viewed from the side.

unknown title 2009

Pan Roasted Monk Fish Wrapped with Hobbs Smoked Bacon, Ragout of Summer Beans, Smoked Ham Hocks and Anise Hyssop Crispy Onions - this was an appetizer portion off of the chef's tasting menu, and I thought the richness made it a perfect small entree so I could save room for ...

I'm back Dr. Lisa 2008

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Ham Hocks on Your Cornflakes 2001

Sore Hocks - Bruised, infected or abscessed areas on hocks.

Chapter 12 1982

Long rows of graceful necks, golden crowned and tall, peered over dust and cobwebs of near a generation; bottles aldermanic and plethoric seemed bursting with the hoarded fatness of the vine; clear, white glass burned a glowing ruby with the Burgundy; and lean, jaundiced bottles -- carefully bedded like rows of invalids -- told of rare and priceless Hocks.

Four Years in Rebel Capitals An Inside View of Life in the Southern Confederacy from Birth to Death T. C. DeLeon

No Sauturnes or Hocks or champagnes for us fire worshippers in Arizona!

Tonio, Son of the Sierras A Story of the Apache War Charles King 1888

Hocks of a certain conformation seems to possess a greater liability to curb than others.

Special Report on Diseases of the Horse Charles B. Michener 1877

Iron Hand -- Lauteren of Mayence and Rambs of Trèves turn their attention to Sparkling Wines -- Change of late years in the Character of Sparkling Hocks and Moselles -- Difference between them and

Facts About Champagne and Other Sparkling Wines Henry Vizetelly 1857

Hocks are extraordinarily good to eat on their own: Located above the trotters but underneath the meatier sections of the pig that correspond to our own thighs and shoulders, hocks contain dark, tough flesh that breaks down into exceptionally tender meat during stewing

Serious Eats Chichi Wang 2010

Hocks are extraordinarily good to eat on their own: Located above the trotters but underneath the meatier sections of the pig that correspond to our own thighs and shoulders, hocks contain dark, tough flesh that breaks down into exceptionally tender meat during stewing

Serious Eats Chichi Wang 2010