cky family with a good substantial food.

The bolar cut from the shoulder may be prepared the same way.

Meat from the neck and shin may be used for stews, goulashes and meat
loaves.

POT ROAST OF SHIN BEEF, ENGLISH STYLE

Have the butcher cut a piece of beef from the upper part of the shin,
with the bone in. Wipe with a damp cloth and then pat in one-half
cupful of flour. Brown quickly on both sides and then lift to a deep
saucepan and add

One large turnip, cut in quarters,
One large carrot, cut in quarters,
One faggot of soup herbs,
One-half teaspoon of sweet marjoram,
Two cups of boiling water.

Cover closely and cook slowly until the meat is tender, allowing
one-half hour for meat to start cooking and twenty-five minutes to the
pound, counting the time when it is put into the kettle.

The plate and brisket may be used for soups, stews and goulashes and
for corning. The brisket makes a splendid pot roast when boned and
rolled. Also the plate or brisket may be used for a la mode.

The flank steak is a choice piece of lean, boneless meat that lies
close to the ribs and weighs from one and three-quarters to two and
one-half pounds. It may be used for steaks, if cut in slanting slices
or for mock fillet or rolled or for hamburg steak.

When boiling or stewing meat, keep this in mind: Meat to be palatable
and juicy must contain nutriment; it must be plunged into boiling
water to seal the surface, by coagulating the albumen in the meat; and
then it should be cooked just below the boiling point until tender,
allowing one-half hour for the meat to heat and start cooking and then
twenty-five minutes to the pound. Add salt just before removing from
the fire.

Keep this fact in mind, that salt will, if added when the meat is just
starting to cook, extract the juice.

For pot roast and braises, etc., it is necessary to quickly sear over
the surface of the meat for the same reason that the meat was plunged
into boiling water and then cook slowly, allowing the same proportion
of time as for boiling or stewing.

The real object in cooking meat is to retain the juices and make it
sufficiently to eat and increase its flavor.

BEEF STEW

Cut two and one-half pounds of stewing beef in two-inch pieces and
then roll in flour and brown in hot fat; then add three pints of
boiling water. Bring to a boil and cook slowly for one hour; then
place in a saucepan

Two cups of flour,
One-half teaspoon of p