[Sca-cooks] Cow harness

[Antonia Calvo]

Kathleen A Roberts wrote:

>>
>> It's got a very rich flavor, and lots of gelatin, so it makes great 
>> stocks and gravies, with an unctuous texture.
>>
>
> it used to be an economical meat to use in soups and stews.  now.... 
> holy cow!  it's way up there in my neck of the woods.



No kidding... sometimes I see it at the butcher's, but it's so expensive 
I don't feel like I can afford to eat it.  I tend to settle for shins 
instead.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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