[Sca-cooks] Cow harness

Antonia Calvo ladyadele at paradise.net.nz
Wed Nov 11 13:30:13 PST 2009

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 

Antonia di Benedetto Calvo

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

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