School and Home Cooking

by Carlotta C. Greer

Long shoulder or chuck (see Figures 51, 52), top round, and rump (see
Figures 54 and 57) are inferior roasts.

[Illustration: Courtesy of Bureau of Publications, Teachers College
FIGURE 49.—FIRST CUT PRIME RIB ROAST]

[Illustration: Courtesy of Bureau of Publications, Teachers College
FIGURE 50.—SECOND CUT PRIME RIB ROAST]

BROILING

Select one of the tender steaks for broiling. Tender steaks should be cut from 1 to 2 inches in thickness. Clean it as directed previously, remove the excess fat, and place the meat on a broiler. Broil over glowing coals or in the broiling oven, holding the broiler very close to the coals, or placing it near the gas flame. The meat should be thoroughly seared on both sides. Finish cooking the meat by holding it farther away from the coals or the gas flame and turning it about every 10 seconds. Steak 1 inch thick should be cooked at least 5 minutes; 2 inches thick, at least 10 minutes. Season, place on a hot platter, and serve at once.

[Illustration: Courtesy of Bureau of Publications, Teachers College
FIGURE 51.—BLADE RIB ROAST (7th and 8th ribs).]

PAN-BROILING

Clean the meat, remove excess fat, and place the meat in a very hot frying pan without any fat. Sear the meat on both sides, then cook more slowly until done. When thick chops are broiled, stand them on end to brown the edges. Keep the pan free from fat. The time for pan-broiling is the same as for broiling.

DIFFERENCE BETWEEN PAN-BROILING AND SAUTEING.—Pan-broiled steak differs from sauteed steak (commonly termed fried steak) in: (a) ease of digestion and (b) flavor. As explained previously (Frying and Digestion), fat cooked at high temperature is not easily digested. For this reason, as far as digestion is concerned, it is better to omit the fat, and to broil a steak.

[Illustration: Courtesy of Bureau of Publications. Teachers College
FIGURE 52—CHUCK RIB ROAST (9th and 10th ribs)]