SOUP MEAT There is a knack in knowing how to choose a good soup bone as well as in knowing how to cook it. It ought to be about two-thirds meat and one-third bone and fat. In the winter it is an excellent plan, provided you have a large enough soup kettle, to purchase two bones for soup — one the knuckle, which seldom costs over four or five cents a pound, the other a solid flesh piece, costing perhaps seven or eight cents. When the meat is cooked to the point where, if it were a stew, you would take it from the fire, lift out with a skim- mer on a large platter the meaty soup bone and cut away from it the nicest pieces of beef. You can often obtain two or three pounds of this meat, well seasoned and tendered by slozv cooking. Return the bone to the soup kettle and allow it to simmer until the bones drop apart. The meat which has been taken out may be utilized in a number of ways. It makes excellent hash. When well seasoned it is not to be de- spised in the shape of croquettes. With a cup of the stock 76 THE HOME COOK BOOK and a few parboiled vegetables✪ Beef Soup you have a savory stew, or in hot weather it may be inclosed in an aspic jelly. When used in this way soup bones costing forty cents may be made to yield two or three meals of good variety for a large family. OTHER CHEAP MEATS Sheep's or a beef heart, with a good bread stuffing, is a cheap and very appetizing dish. Sheep's liver, which in Eng- land is esteemed as highly as kidneys, is almost given away in American markets. Try it larded and baked, then covered with a rich brown gravy, if you would know how good it can be made. Many cheap cuts of beef can be converted into ex- cellent meats by pot-roasting. Among them may be mentioned the lean, juicy cross-rib, or a solid piece from the lower part of round or face of the rump. Two pounds of flank, which costs from nine to ten cents a pound, make a very savory dish. The meat is rolled, sauted brown, highly seasoned, then braized slowly for two hours with just enough water to make a good gravy✪ Flank Rolled Soup. The flank rolled makes a good soup, lifting the meat out when cooked and serving with vegetables and horseradish sauce. The stock left may be utilized next day as a rice or julienne soup. Remember when buying meat for a stew, braize or pot- roast, it is better economy to pay twelve cents a pound for solid, juicy meat than it would be to pay seven cents for a larger piece which is half bone and fat. It is the same economy that makes the good housewife choose a pound and a half of solid halibut at twenty cents a pound rather than a five- pound cod with skin, head and tail included at six cents a pound. Among the cheap and nourishing meats yet to mention one might include corned beef, with its cabbage accompani- ment, and boiled tongue, which in small towns and villages can be bought very cheap. The aitchbone sells generally at ten to twelve cents a pound and is the best bit of beef for a stew. Next to it come several pounds from the middle cut of the skin, the flank of a large sirloin roast or the upper part of ECONOMY; IN MARKETING AND COOKING 77

AI-modernized reading of the original text

SOUP MEAT There is a knack in knowing how to choose a good soup bone as well as in knowing how to cook it. It ought to be about two-thirds meat and one-third bone and fat. In the winter it is an excellent plan, provided you have a large enough soup kettle, to purchase two bones for soup — one the knuckle, which seldom costs over four or five cents a pound, the other a solid flesh piece, costing perhaps seven or eight cents. When the meat is cooked to the point where, if it were a stew, you would take it from the fire, lift out with a skimmer on a large platter the meaty soup bone and cut away from it the nicest pieces of beef. You can often obtain two or three pounds of this meat, well seasoned and tendered by slow cooking. Return the bone to the soup kettle and allow it to simmer until the bones drop apart. The meat which has been taken out may be utilized in a number of ways. It makes excellent hash. When well seasoned it is not to be despised in the shape of croquettes. With a cup of the stock and a few parboiled vegetables you have a savory stew, or in hot weather it may be inclosed in an aspic jelly. When used in this way soup bones costing forty cents may be made to yield two or three meals of good variety for a large family. OTHER CHEAP MEATS Sheep's or a beef heart, with a good bread stuffing, is a cheap and very appetizing dish. Sheep's liver, which in England is esteemed as highly as kidneys, is almost given away in American markets. Try it larded and baked, then covered with a rich brown gravy, if you would know how good it can be made. Many cheap cuts of beef can be converted into excellent meats by pot-roasting. Among them may be mentioned the lean, juicy cross-rib, or a solid piece from the lower part of round or face of the rump. Two pounds of flank, which costs from nine to ten cents a pound, make a very savory dish. The meat is rolled, sauted brown, highly seasoned, then braized slowly for two hours with just enough water to make a good gravy. The flank rolled makes a good soup, lifting the meat out when cooked and serving with vegetables and horseradish sauce. The stock left may be utilized next day as a rice or julienne soup. Remember when buying meat for a stew, braize or potroast, it is better economy to pay twelve cents a pound for solid, juicy meat than it would be to pay seven cents for a larger piece which is half bone and fat. It is the same economy that makes the good housewife choose a pound and a half of solid halibut at twenty cents a pound rather than a fivepound cod with skin, head and tail included at six cents a pound. Among the cheap and nourishing meats yet to mention one might include corned beef, with its cabbage accompaniment, and boiled tongue, which in small towns and villages can be bought very cheap. The aitchbone sells generally at ten to twelve cents a pound and is the best bit of beef for a stew. Next to it come several pounds from the middle cut of the skin, the flank of a large sirloin roast or the upper part of ECONOMY; IN MARKETING AND COOKING 77

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