MEAT COOKERY
(See [pages 7], [8] and [9] for Meat Charts)
To be sure of success in meat cookery, know first the structure of the cut of meat you are to prepare, then use a standard tested method for making that cut tender, flavory and juicy.
Always have a good fire before placing meat over the heat, for all meat cookery requires the greatest heat first to seal the appetizing juices in. Your skill will be shown in your first ten minutes of handling.
The short fibered cuts comprising the loin cuts, porterhouse, and club steaks may be given the entire short cooking over a hot fire. Practically all the other cuts on the carcass require long moist cooking after the searing process.
All boiling pieces should be put into boiling water first and after ten minutes’ brisk boiling, the heat should be reduced so that the meat simmers until the connective tissue softens and the meat is tender and just right for carving. Too long brisk boiling makes the meat stringy. Roasts should be cooked on the same principle. Put into the hot oven for fifteen minutes, then reduce the heat and cook the cut slowly, basting frequently. Steaks and chops that are to be pan broiled, should be put on a hot pan and quickly turned so as to sear and brown evenly, then allowed to cook through, over the hot fire. As salt draws the juices out of meats it should not be added until after the first ten or fifteen minutes of cooking, when the meat is thoroughly seared.