Ontario Teachers' Manuals: Household Management

by Ontario. Department of Education

(3) To avoid making the muscle juice indigestible.

3. Object in making soup:

(1) To extract the connective tissue from the bone.

(2) To extract the muscle juice from the tubes.

GENERAL RULES FOR COOKING MEAT

1. Baking:

Place the meat in a very hot oven with pieces of the fat or some dripping in the pan. Baste every ten minutes. Keep the oven very hot for a small roast. For a large roast, check the fire after the first fifteen minutes. Bake fifteen minutes to each pound.

2. Broiling:

(1) Over the coals.—Put the meat between the hot greased wires of a broiler. Place over a very hot, clear fire. Turn the broiler every ten seconds. Beef one inch thick cooks rare in eight minutes.

(2) Pan Broiling.—Heat a frying-pan smoking hot. Lay the meat in flat; turn constantly until seared, then frequently, as in broiling, but do not pierce the muscle part with a fork. Beef one inch thick cooks rare in ten minutes.