The tender cuts are, of course, the most desirable and the
most expensive and they do not require the same preparation as the
cheaper cuts. However, the poorer cuts, while not suitable for some
purposes, make very good stews and corned beef. The cuts that are most
satisfactory for stewing and coming are shown in Figs. 27 to 30. A part
of the chuck that is much used for stewing and coming is shown in Fig.
27, _a_ being the upper chuck, _b_ the shoulder, and _c_ the lower
chuck. Fig. 28 shows a piece of the shoulder cut off just at the leg
joint, Fig. 29, the neck, and Fig. 30, a piece of the plate called a
flat-rib piece. Besides these pieces, the brisket, the lower part of the
round, and any of the other chuck pieces that do not make good roasts
are excellent for this purpose. In fact, any part that contains bone and
fat, as well as lean, makes well-flavored stew.
[Illustration: FIG. 27]
[Illustration: FIG. 28]
[Illustration: FIG. 29]
[Illustration: FIG. 30]
61. Beef Stew.--Any of the pieces of beef just mentioned may be used
with vegetables of various kinds to make beef stew. Also left-over
pieces of a roast or a steak may be utilized with other meats in the
making of this dish. If the recipe here given is carefully followed, a
very appetizing as well as nutritious stew will be the result.
BEEF STEW
(Sufficient to Serve Eight)
4 lb.
Pages:
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114