BEEF—Tender cuts of beef are cooked either rare, medium or well-done, by dry heat: roasting, pan-broiling or broiling. Less-tender cuts must be cooked to the well-done stage by moist heat (braising or stewing) in order to make them tender.
PORK—All pork cuts are tender but must be cooked to the well-done stage. Roasting is suitable for any of the larger cuts. Pork chops and steaks should be cooked by braising for best results.
LAMB—Roasting, pan-broiling, or broiling are suitable methods to use with lamb because all cuts are tender. The fell, the thin papery membrane which covers the lamb carcass, should not be removed before cooking. Lamb may be cooked rare, medium or well-done according to personal preference.
VEAL—All cuts need to be cooked slowly to the well-done stage in order to make veal tender. Veal may be roasted, braised or stewed. When an egg and crumb coating is used, chops and steaks cut ½-inch thick may be pan-fried successfully. (This must be done slowly over medium to low heat.) (see [front cover])
TIMETABLE FOR ROASTING
Poultry and all meat except pork is roasted at 325 degrees. Roast pork at 350 degrees. Times given below are approximate, varying with size and shape of roast. A meat thermometer is recommended for accurate determination of degree of doneness.
| MEAT | MINUTES PER POUND |
|---|---|
| Beef | |
| Rare | 18-20 |
| Medium | 22-25 |
| Well-done | 27-30 |
| Lamb | 30-35 |
| Pork | 35-40 |
| Smoked pork | 20-30 |
| Veal | 30 |
| Chicken | 25-30 |
FROZEN MEAT—It is not necessary to thaw meat before cooking. When meat is frozen solid at the beginning of the cooking process, allow up to twice the usual cooking time.