CHEAP MEAT IN DEMAND

New Zealand Herald, Volume LXIX, Issue 21247, 29 July 1932, Page 10

CHEAP MEAT IN DEMAND

SHINS OF BEEF.POPULAR A PRIZE-WINNING STEW An exceptionally heavy demand for shins of beef has been experienced by Auckland butchers this winter and numbers of shops have difficulty in fulfilling orders. "It is a sign of the times," explained the manager of a Queen Street meat shop yesterday. "Beef shins aro selling at only Id a lb., which meets the pockets of many people who cannot afford the more expensive kinds of meat. "Now here is a shin weighing over 121b.," he added. "It costs only Is, yet there is more than enough meat on the bono to serve a large family of adults and make soup as well. We always havo a good sale for shins in winter, but this year wo are selling more than ever." Another butcher said ho could not undcrs'and why the demand for shins of beef was not greater thin it was. "It is one of the cheapest k'nds of meat you can buy." he said, "yet numbers of people do not seem to realise it. It makes the cheapest slew, tho cheapest steak and kidney pie and the cheapest soup, and you can even get steaks to grill from it." Stewed shin of beef was recommended by Mrs. ,1. Wilson, of Frankton Junction, winner of the second prize in the Herald's cookery competition for a dinner of three courses. The rec:pe, which was published last Saturday, was as follows: Shin of beef (fleshy end), one small onion, half teaspoonful allspice (a sprig of savoury herbs is an improvement, though not essential), pepper and salt, one tablespoonful flour. Remove the bone Gut the meat into pieces about the size of an egg. Fry these until brown, with dripping. Put in stewpan along with bones, onion, allspice and seasoning. Cover with hot water. Bring to the boil, removing scum. Simmer gently for three hours. Take out the meat and keep it on a hot dish until the gravy is strained and then thickened with flour blended with cold water. Pour tho gravy over the meat and serve. This meat is equally delicious when cold, as the gravy sets into an appetising jelly.