The Washington times., 1927-01-31

quality meat, but contain more
connective tissue than the rurnp
or round. Cuts No. 10, Ii, II and
Is are used as pot.roasts. The
clod is the most economical cut OF
the chuck in point Of grosS meat,
and is used in stews,, braising, or
boiling. The neck contains both
meat and bones, and is good for
steWing. braising or boiling.
The plate consists of two prin-
cipal cuts-the brisket and the
navel. In these cuts the lean and
fat are deposited in alternate lay.
ers. and usually contain ends OF
ribs and sections Of breast bone.
These cuts are usually boned asnd
rolled and sold either fresh or
corned. The fresh cuts may be
used in steWing, pot-roasting, ar
boiling. Often the rib ends, which
are small pieces cut from the up
per part of the navel. are roasted
as short ribs. These pieces con-
tain relatively more bone and less
lean than either the brIsket or
plate.
The foreshank is excellent for
soups and stews. The piece taken
from the front of the shank con,
tains a larger proportion of both
lean and fat than the other cuts in
the foreshank.
Having received the location and
form OF the less tender cuts of beef.
let us now turn to practical ways
OF utilizing them in the daily menus.
The problem of cooking them Is to
make them tender by softeflin1 the
connective tissue. This may be
accomplished by boiling, stewins.
oraisinR. roasting in a casserole or
Dutch oven. or using a fireless.
pressure or waterless cooker. In
boiling remember to cover the meat
with boiling water or to scar it in
hot fat first. so as to form = crusf
nver The surface of the meat and
retain tine juices. Once the water
over the meat has come to q boil.
however. lower the heat so that It
only SINNERS. Continued boiling
Iougnens the meat. BraisinR 10 a
Gomblnation Of roasting and stew.
ing. Scar the meat by browning in
not fat. Then add Just enough hot
water to keep the meat from burn.
ing. Cover closely and simmer
either on the top of the stove or
IN slow oven of $50 degrees r.
until tender. Any combination of
vegetables may be added. II YOU
desire, YOU may let these less ten.
ger cuts Of beef stand for a few
hours before cooking in a quantity
OF French dressing oil and vinegar.
or Just vinegar and water. so as
% soften the connective tissues and
develop the flavor.
For more special directions for
using the less tender cuts of meat
we hope that you viii try the fol.
sowing: For Spanish steak nur.
chase one flank steak or a piece of
round or chuck steak one and a
nalf pounds in weight. Score the
surface or the meat well so as to
cut the connective tissue. then rub
Wen with flour on both giles.
deat four tablespconfuls of fat in
3 IrylnE pan and pantry the meat,
turning it frequently until tender.
hemove to a hot platter ana xarn.
Ism with sliced tomatoes which have
been dipped in flour and sauted il
the lat in which the steak was
cooked. turning carefully. Make 4
gravy OF the fat in the pan. adding
one-half q small onion minced fine
ana one tablespoonful Of minced
green pepper. When the onion rs
brown add two tablespoonfuls OF
Tour ana stir. then add one curfl,l
OF milk. Stir until smooth. season
with nne-fourth teaspoonful of salt,
ana pour oVe~ the naaf