Broiling Under Gas Flame

Have broiling oven very hot. Prepare meat and place in greased double broiler or on rack in pan. Sear one side of the meat and then the other. Cook more slowly, turning occasionally. Season and serve.

Pan Broiling

Have smooth frying pan hissing hot. Prepare meat, rub a little fat over bottom of pan and put in meat. Sear both sides, then allow to cook more slowly. When done, season and serve. Drain off the fat as it cooks out of the meat and use for brown gravy.

General Directions For Roasting

Wipe meat, trim and skewer into shape. Dredge all meat except beef with salt, pepper and flour. Place on rack in dripping pan in hot oven.

When the meat is brown, cover bottom of pan with hot water, reduce the heat and cook more slowly.

Time-Table For Broiling

Steak, 1 inch thick: 7 to 10 minutes.

Steak, 1 1/2 inches thick: 10 to 15 minutes.

Mutton chops: 7 to 10 minutes.

Spring chicken: 20 minutes.

Fish: 15 to 20 minutes.

Time-Table For Roasting

(Per Pound.)

Beef ribs (rare): 8 to 10 minutes.

Beef ribs (well done): 12 to 15 minutes.

Beef, round: 12 to 15 minutes.

Mutton, leg (rare): 10 minutes.

Mutton, leg (well done): 15 minutes.

Mutton, loin (rare): 8 minutes.

Mutton, shoulder, stuffed: 15 minutes.

Lamb (well done): 18 to 20 minutes.

Veal (well done): 20 minutes.

Pork (well done): 30 minutes.

Chicken: 15 minutes.

Goose: 18 minutes.

Eight-pound turkey: 1 3/4 hours.

Large turkey: 3 hours.

Cooking Of Tough Meats

The toughness of a piece of meat depends on the amount and quality of the connective tissue, and therefore the meat from the parts of the animal where the muscles are not used very much is more tender than from the parts which are exercised a great deal. Exercise also draws a large quantity of blood to the muscles, consequently tough muscles contain more juice than the other muscles.

In order to soften and dissolve the connective tissue, tough cuts of meat must be cooked in moist heat. There are three ways of doing this-stewing, boiling and braising.

By boiling is meant to plunge the meat into boiling water. Cook at this temperature 10 to 15 minutes. And then simmer until the meat is tender. By this means much of the juice and flavor is kept in the meat. Braising is the cooking of meat with a small amount of water, in the oven, in a tightly covered pan. Cuts not tender enough for roasting, but of better quality than those used for stews, are cooked in this way.

The purpose of stewing meat is to keep part of the juice in the meat, and to extract part to flavor the gravy, so some of the meat is put on in cold water and the remainder is browned in the frying pan before adding. Meat for stews should contain some bone and fat. The bone makes the stew gelatinous and the fat gives the desired richness.