DRY METHODS
1. Roasting or Baking—Oven roasting or baking is applied to roasts.
Place the roast in a hot oven, or if gas is used, put in the broiling oven to sear the outside quickly, and thus keep in the juices. Salt, pepper and flour. If an open roasting pan is used place a few tablespoonfuls of fat and 1 cup of water in the pan, which should be used to baste the roast frequently. If a covered pan is used basting is unnecessary.
| Beef or mutton | (5 to 8 lbs.) | 10 min. to the lb. | 10 min. extra |
| Lamb | (5 to 8 lbs.) | 12 min. to the lb. | 12 min. extra |
| Veal | (5 to 8 lbs.) | 15 min. to the lb. | 15 min. extra |
| Pork | (5 to 8 lbs.) | 25 min. to the lb. | 25 min. extra |
| Turkey | 20 min. to the lb. | ||
| Chicken | 30 min. to the lb. | ||
| Duck | 30 min. to the lb. | ||
| Goose | 30 min. to the lb. | ||
| Game | 30 min. to the lb. |
2. Broiling—Cooking over or under clear fire. This method is used for chops or steaks.
Sear the meat on both sides. Then reduce the heat and turn the meat frequently. Use no fat.
Time Table—(Count time after meat is seared).
½ inch chops or steaks, 5 minutes
1 inch chops or steaks, 10 minutes
2 inch chops or steaks, 15 to 18 minutes
3. Pan Broiling—Cooking in pan with no fat. Time table same as for broiling chops, steaks, etc.
4. Sautéing—Cooking in pan in small amount of fat. Commonly termed "frying." Used for steaks, chops, etc. Time table same as for broiling.