To bake (oven roast) use same process, using regular oven.
Start counting time after meat is one-half hour in oven and allow twelve minutes to the pound for very rare, fifteen minutes for rare, eighteen minutes for medium and twenty for well done.
Baste the meat with the liquid in the pan every fifteen minutes. Do not add seasoning to the meat while cooking. It is a well-known fact that salt will cause the juices and flavoring of the meat to dissolve and therefore become lost. Season steaks and chops just before serving. Season roasts five minutes before removing from the oven. Always make the gravy after removing the meat from the pan.
Note.—Never dish meat on a cold platter. The contact of a cold dish with the hot meat will injure its delicate aroma.
In many portions of France and England chops and steaks are served upon platters set over a bowl of hot water or a special fuel that can be burned in a container that holds the platter. When serving a large steak always have a cover of metal or another hot dish turned over the meat to prevent it chilling.
CORRECT METHOD OF BOILING MEAT
Place the meat in a saucepan of boiling water and then keep the water boiling rapidly for five minutes after the meat is added. Then place the saucepan in a position where it will cook just below the boiling point for the required length of time. Constant and rapid boiling will cause the albumen in the meat to harden; therefore, no amount of cooking afterward will soften the fibre. It will only cause the meat to fall apart without being tender.
It is important to keep the saucepan closely covered. This will prevent the delicate aroma from evaporating.
Braising: Meat is placed in a hot saucepan and turned quickly and frequently. It is cooked in its own juices in a closely covered saucepan.
Steaming: Cooking meat by placing in steam bath or steamer.