TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR BOTH, SMALL CUTS OF MEAT.
| Time minutes. | Turn times. | |
|---|---|---|
| 1 loin beef steak, ½ lb. | 6 | 4 |
| 1 chopped beef steak, ¼ lb. | 6 | 5 |
| 1 round steak, ¼ inch slices | 2 | 2 |
| 1 round steak, 1 inch slices | 7 | 6 |
| 1 veal steak from leg, 1 lb. in ¾ inch slices | 12 | 6 |
| 1 Vienna schnitzel, ¼ lb., breaded | 6 | 2 |
| 1 breaded veal cutlet, ¼ lb. | 6 | 2 |
| 1 lamb chop, ⅕ lb. | 2 | 2 |
| 1 breaded pork chop, ¼ lb. | 8 | 4 |
| 1 cutlet from leg of venison, ⅛ lb. | 4 | 4 |
| 1 breaded oyster | 1 | 1 |
| 1 meat ball, ⅛ lb., 1 inch thick | 6 | 4 |