Buying a Roast

A teacher was giving her class a test on birds. She decided to test in a different manner. Rather then in text she gave her students pictures of birds, but just with their legs showing. The students had to figure out the name of the birds the legs belong to.

A male student took a look at the test, grab the paper, stormed to the teachers desk, threw the paper on her desk and started to leave the room. The teacher stopped him and asked for his name. The student turned, pulled up his pant leg and replied, “you figure it out”.

To Make Soup

When buying a roast from which the bone has been trimmed, remember you pay for the bone. Make sue you ask for it and use it making meat broth or soup stock. When the bone is cooked in water for a long time, a substance inside It changes into gelatine. This dissolves in hot water and so is present in the soup stock.

Soup stock is improved be adding some meat. The toughest cuts-such as the shank-which are rich in extractives are best. Very little nourishment is dissolved out in water, use the soup meat in left-over dishes. To improve flavour add onions or Oxon cubes.

Browning the meat improves the flavour. In making soup, brown one-third of the meat in marrow or fat. Add cold water to cover the bone. Heat to simmering temperature, and cook slowly for about 3 hours. Vegetables cooking may be added in the last hour. Celery leaves for added flavour.