The bolar cut from the shoulder may be prepared the same way.
Meat from the neck and shin may be used for stews, goulashes and meat loaves.
POT ROAST OF SHIN BEEF, ENGLISH STYLE
Have the butcher cut a piece of beef from the upper part of the shin, with the bone in. Wipe with a damp cloth and then pat in one-half cupful of flour. Brown quickly on both sides and then lift to a deep saucepan and add
One large turnip, cut in quarters,
One large carrot, cut in quarters,
One faggot of soup herbs,
One-half teaspoon of sweet marjoram,
Two cups of boiling water.
Cover closely and cook slowly until the meat is tender, allowing one-half hour for meat to start cooking and twenty-five minutes to the pound, counting the time when it is put into the kettle.