2. For stew use shin, shoulder, top sirloin or neck.
3. For steaks use flank, round or chuck. If these cuts are pounded, or both pounded and rubbed with a mixture of 1 part vinegar and 2 parts oil before cooking, they will be very tender.
4. Soups—Buy shin or neck. The meat from these may be utilized by serving with horseradish or mustard sauce, or combined with equal amount of fresh meat for meat loaf, scalloped dish, etc.
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).