MEATS
ROASTING
Wipe meat with damp cloth. Trim and tie into shape if necessary. Put
some pieces of fat in bottom of pan and season with salt and pepper.
Have oven very hot at first and when meat is half done reduce heat.
Baste every 10 to 15 minutes. If there is danger of fat in pan being
scorched add a little boiling water. Roast 10 to 15 minutes for each
pound of meat, in proportion as it is desired rare or well done.
BROILING
The rules for roasting meat apply to broiling, except that instead of
cooking in the oven it is quickly browned, first on one side and then
on other, over hot coals or directly under a gas flame, turning every
minute until done. Meat an inch and one-half thick will broil in 8 to
15 minutes. Season after it is cooked.
PAN BROILING OR FRYING
Put meat to be broiled or fried in very hot frying pan, with very
little or no fat. Turn every few minutes until cooked. Season and
serve immediately. Steaks and chops may be pan-broiled without any fat
in the pan. For thin gravy pour a little boiling water into pan after
meat is taken out.
BOILING AND STEWING
Fresh meat should be put into boiling water and boiled over hot fire
for about 5 minutes; reduce heat and boil very gently about 20 minutes
for each pound. Salt and spices may be added for seasoning; vegetables
may be boiled in water with the meat.
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