Show use inexpensive meat cuts for economy the housewife comp complains fains that prices are too high her budget Is showing in the red the less expensive cuts of meat are just as tasty and nourishing as the better cuts but more care in cooking and greater variety in serving can camouflage their lowly status and keep the family happy all at the same time one way to utilize cheaper cuts Is cooking the meat in liquid following are a few tips tor for making the best of the less expensive cuts the know how of cooking in liquid 1 brown meat on all sides in own fat or lard when desirable 2 season with salt and pepper 3 cover with liquid cover kettle cook below boiling point until tender 4 add vegetables just long enough before serving to be cooked meat cuts for cooking in liquid beef neck shank heel or round plate brisket short ribs corned beet beef stew meat veal neck breast shoulder stew meat smoked pork ham picnic shoulder shou ldar butt lamb shanks stew meat variety meats heart kidney tongue brains sweetbreads sweet breads special points on cooking in liquid 1 many large cuts such as corned beef cured pork and tongue are not browned before adding the liquid 2 it if the meat Is to be served cold let it cool and then chill in tho the stock in which it was cooked it will be more flavorful and juicy and will shrink less 3 simmer meat cooked in liquid never boll boiling makes the meat stringy dry less leas flavorful and more difficult to carve short ribs rib in n vegetables 2 lb ib short ribs cup flour 4 tablespoons shortening 1 teaspoons salt 2 cups cooked tomatoes cup chopped onion 1 cup chopped celery I 1 cup diced dicea carrots carrota teaspoon dry mustard 1 teaspoon sauce cut ribs into serving pieces and dip in flour melt shortening in skillet killet and brown meat well season add remaining ingredients cover cook slowly tor for 2 hours gravy way may be thickened it if desired |