QUESTIONS
If round steak has been cut too thick for rolling, what is a practical way of making it of one half inch thickness?
For what purpose is rolled steak browned in fat before cooking in water?
Explain why the rolled steak is cooked in water at simmering rather than at boiling temperature.
What is the purpose of dredging these meats in flour?
Why are not the vegetables added to the Beef Stew when the boiling water is added? Why are not the potatoes added with the other vegetables?
Why is the bone added to the Beef Stew?
Name at least two cuts of beef that would be suitable for Beef Stew. What are the prices per pound of these cuts?