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Milk Street Magazine
November-December 2020
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The Lost Stew

The Lost Stew

Editor’s Note

By Hand

A recent caller on our radio show, Melissa, helped a neighbor butcher a cow and was given the bones as a thank you. (Not one steak or package of ground meat, mind you!) Now she wanted to know how to cook stock with 150 pounds of bones. Curious, I asked how she learned to cut up a 1,200-pound animal. Her answer was that she looked it up in “Country Wisdom & Know-How,” an oversize compendium of rural how-tos. She mentioned...

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