Call for This Steak.
Only a few people know that in ever carcase of beef there is a choice morse Butchers don’t tell their customers abou it, and very seldom are there any call for it. We prefer to reserve it for on own tables, says a butcher. This rare cut is known as ‘ skirt steak.’ It is a thin, flat bit of meat, tender and jucy as young grass, adhering to the ribs on either side of the fore part of the steerThe rarity of it is in the fact that out of a whole beef you can get only about two pounds of this steak. It is so thin that it will not fry or broil well iu the ordinary way, and the way I have cooked is to fry briskly in clear, boiliug lard. When'thus cooked, served .piping hot, it is delicious. Of course it comes high.
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https://paperspast.natlib.govt.nz/newspapers/NZMAIL18911016.2.11
Bibliographic details
New Zealand Mail, Issue 1024, 16 October 1891, Page 4
Word Count
150Call for This Steak. New Zealand Mail, Issue 1024, 16 October 1891, Page 4
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