FOOTNOTES:
[9] Meat at refrigerator temperature at start of broiling.
TIMETABLE FOR BRAISING MEATS
| Kind and cut of meat | Approximate ready-to-cook weight or thickness | Approximate total cooking time |
| BEEF | ||
| Hours | ||
| Pot roast, such as chuck or round | 3 to 5 pounds | 3 to 4 |
| Steak, such as chuck or round | 1 to 1½ inches | 2 to 2½ |
| Short ribs | 2 to 2½ pounds | 2 to 2½ |
| VEAL | ||
| Chops | ½ to ¾ inch | ¾ |
| Shoulder, rolled | 3 to 5 pounds | 2 to 2½ |
| LAMB | ||
| Chops | ½ to ¾ inch | ½ to ¾ |
| Shanks | 1 pound each | 1½ to 2 |
| Shoulder, rolled | 3 to 5 pounds | 2 to 2½ |
| PORK | ||
| Chops | ½ to 1 inch | ¾ to 1 |
| Spareribs | 2 to 3 pounds | 1½ to 2½ |