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Show Arm Steak Changes Character With Different Cooking Liquid The number and varity of steaks which are available usually surprises sur-prises the young homemaker just learning to cook. The more experienced exper-ienced homemaker will fell her that besides the tender steaks suitable for broiling, there are many less familiar steaks that make good braised meat dishes One of . those that the novice should learn first is the -arm steak; for it can be served in many different ways to make it seem an entirely different dish, according to Reba Staggs, home economist. The arm steak, as its name implies is cut from the chuck or shoulder section of beef, on the arm side rather than the blade side. As such, it also contains the small round bone so familiar in arm pot-roasts. pot-roasts. It may be cut any thickness thick-ness you desire. To cook the steak, dredge or dip it first in flour, then brown in 2 to 4 tablespoons hot lard or drippings. drip-pings. Add a small amount of liquid, cover the utensil closely, and cook until tender, about IV. hours. The change-about character of the steaks is usually accomplished accomplish-ed with the liquid and a few other ingredients. For instance, country-fried country-fried steak is usuallv mart wit- an arm steak. In this case the liquid li-quid is water and the seasoning salt and pepper The liquid is thickened when the meat is tender ten-der and served as a gravy. Swiss steak, on the other hand uses tomato juice for the liquid, and the flavor is further enhanced by the addition of onion rings and a bay leaf. Spanish steak is still another variation. This, too, uses . tomato juice or pulp for the liquid, and is made more colorful and flavored by the addition of gren pepper rings half way through the cooking time. |