FOOTNOTES:
[8] Can also be served without heating, if desired.
Broil until top side of meat is browned, about half of total cooking time. Season, turn, and brown other side. Use timetable (next page) as a guide to total broiling time. To tell if meat is done, cut into it along bone and observe color.
Use a low temperature for broiling frozen meat, so the surface does not char before the interior thaws and cooks. Allow 1½ to 2 times as long as specified in the timetable on page [21].
Pan broiling ... beef, lamb, pork
Choose thin steaks, chops, or ham slices (1 inch thick or less). Or shape meat patties less than an inch thick.
Slash fat around edge of meat to prevent it from curling. Grease pan lightly with fat or rub pan with fat edge of meat.
Cook meat slowly over moderate heat, turning occasionally as necessary. Pour off excess fat as it accumulates. Total cooking time will be 10 to 20 minutes, depending on the degree of doneness desired. Pork chops may take a little longer.
Remove meat from pan, season, and serve.
Braising ... beef, veal, lamb, pork
Brown meat slowly on all sides in enough added fat to keep meat from sticking. Use a heavy pan. Meats may be floured or not, as desired, before browning. Floured meats brown better than unfloured meats. Meats that have a considerable amount of fat and that are not floured can be browned without added fat.
Season the meat. If necessary to prevent overbrowning, add a small amount of liquid (about ½ cup for a roast). Many cuts of meat can be braised without added liquid. Steam from meat juices trapped in a covered pan provides enough moisture. Cover pan tightly.
Cook slowly over low heat or in a 350° F. oven until tender, adding more liquid if needed. Use the timetable (p. [22]) as a guide to braising time.
TIMETABLE FOR BROILING MEATS
| Kind and cut of meat | Approximate thickness | Degree of doneness | Approximate total cooking time[9] |
| Inches | Minutes | ||
| Beef steaks | 1 | Rare | 10 to 15 |
| (Club, porterhouse, rib, sirloin, T-bone, tenderloin) | 1 | Medium | 15 to 20 |
| 1 | Well done | 20 to 30 | |
| 1½ | Rare | 15 to 20 | |
| 1½ | Medium | 20 to 25 | |
| 1½ | Well done | 25 to 40 | |
| 2 | Rare | 25 to 35 | |
| 2 | Medium | 35 to 45 | |
| 2 | Well done | 45 to 55 | |
| Hamburgers | ¾ | Rare | 8 |
| ¾ | Medium | 12 | |
| ¾ | Well done | 14 | |
| Lamb chops | 1 | Medium | 12 |
| (Loin, rib, shoulder) | 1 | Well done | 14 |
| 1½ | Medium | 18 | |
| 1½ | Well done | 22 | |
| Cured ham slices | ¾ | Well done | 13 to 14 |
| (Cook-before-eating) | 1 | Well done | 18 to 20 |