Meat Supplies Protien And Fat
It requires fifteen minutes to warm a piece of meat thoroughly. Add this fifteen minutes to the following table:
Boil all meat slowly over a low flame.
Beef requires one hour to the pound.
Corned beef requires half hour to the pound.
Ham requires twenty minutes to the pound.
Young chicken requires twenty minutes to the pound.
Tough chicken requires half an hour to the pound.
Rare beef requires fifteen minutes to the pound.
Veal requires half an hour to the pound.
Pork requires half an hour to the pound.
Spring chicken requires half an hour.
Squabs require half to three-quarters of an hour.
Turkey requires twenty minutes to the pound.
Lamb requires twenty minutes to the pound.
One inch steak requires eight minutes (rare); ten minutes (medium). Two inch steak requires ten to fifteen minutes (rare); fifteen to twenty minutes (medium).
Lamb chops requires ten minutes.
Spring chicken requires twenty minutes to twenty-five minutes.
Trim the excess fat from the meat. Heat the oven for five minutes. Grease the broiling rack and place as near the flame as possible. Sear the steak for a minute, turn and sear the other side. Lower the rack an inch and cook the steak ten minutes for rare steak or fifteen minutes for medium to well done. Turn so as to broil evenly. Spread with butter and season just before removing from the broiler.Chops are prepared in the same fashion.
Heat and grease the frying pan. Put in the steak and sear for a minute on one side, turn and sear on the other. Cook for five minutes (if steak is to be rare) turning often. Season with salt and pepper and a little butter.
Use a thick sirloin steak. Put in a pan and add 4 tablespoons catsup, salt and pepper, two tablespoons Worcestershire sauce and one tablespoon chopped onion. Dot with butter. Bake in a hot oven for fifteen minutes.
3 pounds of round steak 3 tablespoons butter 1/2 cup flour
Salt and pepper
Have round steak cut one and one-half inches thick. Pound the flour into the meat, on both sides, with a potato masher. Season with salt and pepper. Melt the butter in a frying pan, add the onion, sliced; brown and put in the meat. Let brown on both sides.
Cover with boiling water, cover the pan and let simmer for two or more hours until meat is tender.
Dredge meat with flour. Season with salt and pepper. Set in a roasting pan with two or three tablespoons of fat. Brown quickly in a hot oven; then reduce the flame and baste every fifteen minutes with the fat that drips off the roast. Allow fifteen minutes for each pound. When meat is half done, turn, dredge with flour and baste repeatedly until the roast is done. To make a gravy for the roast: Make a flour and water paste with two tablespoons of flour, add a little of the pan drippings. Remove the fat from the pan gravy and stir the flour paste in with the meat juices. Cook, add one teaspoon Worcestershire sauce, stir until smooth.