Fresh Beef

Cuts Suitable for boiling and Corning .-- Because of the wide variety of cuts obtained from a beef, many ways to cook this meat have been developed. The cuts are tender, of course, the most desirable and most expensive and they do not require the same preparation as the cheaper cuts. However, the songs poorest, while not suitable for certain purposes, make very good stews and corned beef. The largest reductions satisfactory to simmer and Corning are the upper chuck, shoulder, and the lower chuck. Besides these parts, chest, lower neck, and a piece in the chuck of others who do not like roasts are excellent for this purpose. In fact, any part that contains the bones and fat and thin stew made of good taste.

Beef Stew .-- either pieces of beef have mentioned can be used with all kinds of vegetables to beef stew. Also left on the pieces of a roast or steak can be used with other meats in the manufacture of this dish. If the recipe given here is followed carefully, a very appetizing, and nutritious stew will be the result.

Beef Stew (enough to serve eight)

v. 4 lb. beef 2 / 3 carrots, diced 2 Tb. salt 1 small onion, sliced 1 / 4 Tb. pepper 3 c. potatoes cut into 1 / 4 inch slices 2 / 3 c. turnips, diced 2 Tb. flour

Wipe meat and cut into pieces about 2 inches long. Try some of the fat in a skillet and brown the pieces of meat in it, stirring the meat at all times so it browns evenly. Put the meat in a pot with gold remaining fat and bone, cover with boiling water and add salt and pepper. Cover the pot with a tight lid. Boil the meat for one or two minutes, then reduce heat and simmer for about 2 hours. For the last hour, cook the diced turnips, carrots and onions with the meat, and 20 minutes before serving, add the potatoes. When the meat and vegetables are thoroughly cooked, remove bones, fat and skin, then thicken the stew with flour moistened with water cold enough to pay. Pour into a bowl or dish and serve with or without meatballs.

When meatballs are served with beef stew or any dish of this kind, they can be prepared as follows:

DUMPLINGS

2 v. flour 2 Tb. Fat 1 / 2 TB. v. salt 3 / 4 c. 4-1 tea with milk. yeast

Mix and sift flour, salt and yeast. Chop the fat with a knife. Gradually add milk and mix to form a paste. Toss on a floured board and roll or Pat until about 1 inch thick. Cut into pieces with a biscuit cutter. Place them in a nearby steamboat butter and steam over a kettle of hot water for 15-18 minutes. Serve with the stew.

If a soft dough that can be cooked with the stew is preferred, 1 1 / 2 cups of milk instead of 3 / 4 to 1 cup should be used. Drop the batter prepared with a spoon into the stew and boil for about 15 minutes. Keep sealed when the kettle is boiling the dumplings.

Corned beef .-- It is generally used to buy corned beef, which is the meat preserved in brine, the market, but it is not necessary, that the meat of this type can be prepared for home. When the housewife wishes corned beef, it will find an advantage to provide much of a quarter of beef, some of which can be salted and preserved for use after the fresh beef was eaten. Of course, this plan should be followed by cold weather, for fresh meat spoils soon if it is kept very cold.

For beef corn, prepare a mixture of 10 parts salt to 1 part saltpeter and rub into the meat until the salt stays dry on the surface. Put the meat aside for 24 hours, then wipe again with a little of the mixture itself. The next day, put the meat in a dish or large stone jar and cover with.