PLATE M. Rib ends. Stewing.
1, 2. Stews. Soup-making.
Corning.
N. Navel. Stewing.
3. Stew. Soup-making.
Corning.
O. Brisket. Stewing.
4. Stew. Soup-making.
Corning.
FORE P. Shin.
SHANK 1. Stew.
2. Knuckle soup bone (underneath Stewing.
clod, J, 14). Soup-making.
3-6. Soup bones ("3" underneath
clod, J, 14).
Skirt steak,—diaphragm inside of Rolling and Braising.
ribs (see Figure 59). Stewing.
Tail. Soup-making.
QUESTIONS
Other than the differences in cost, what advantages are there in using tough cuts of meat for soup?
Name at least three cuts of meat that would be suitable for soup-making.
Give the price per pound of these cuts.
In soup-making, what is the purpose of cutting the meat into pieces and of cracking the bone?