COUPON SAVING RECIPE

Chronicle (Levin), 23 July 1946, Page 7

COUPON SAVING RECIPE

■V W J J • P t ( | : CHUCK Bok^Tld-i IF dlj This eut may be new to yoU, b^ijt it i inexpensivo and full of flavour. Ask Ihe buteher to eut it l'roiu tlie end o,f ihe chuek next to the rib section of- tht| ' fnrcquaftor, and to leave it unbonec! and with t.ho tail section left on if ! posArble. *1Cui niay ' either pot roast oi ns it is, or bone it yourself and use tM . bones for stoek. The bones eonsist of a piece of the baeklioii'e and- oue or tvrt^ ribs, easilv eut away froin the flesh'. More dillic.ult iS'the removal of the blade boue, iri -tne middle of tho cut. II' you are skilled with a kuife and liave a very sharp oue, this bone may be removed with very little cutting J into the joint. Othcrwise leave tlie lenglli of skin iutact, as that will serve to liold the roast together later, and eut in from either end of the blade bone. Cut this out neatly, then make the ineat into a noat roll, with tlie skin right round the outside. , Secure with two or three skewers. | To pot roast, cover with seasoued (hau- and brown in a littJe fat in ji lieavy saucepan or eovercd roasting pan. Add hait' a cup of boiling water, cover, imd; eook ge^kly , abouft . |;h«ee liours, y ' • -g > - y i *