Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 3 of 7 · from the scan, no model involved
loin. Differing from tenderloin, the eye of the round doesn’t come from the butcher in a thick overcoat of fat. It will be all lean and luscious if you follow a simple technique. The results will be a moist, fork-tender, and pink-in-the-middle roast. The secret is a tenderizing marinade, followed by super-slow cooking.
Eye of round “tenderloin”
Each 4-ounce serving, about 215 calories.
Eye of round roast, trimmed or fat
Instant meat tenderizer
71.4%