| 34 B .

lue Ribbon Cook Book
MEATS

The most important kinds of meats are beef,
veal, mutton, lamb, pork, ham and bacon,
vension. Poultry includes chickens, turkeys
ducks, geese, etc. Examples of game are wild
duck, partridge, etc.

The color of meat should be clear and bright.
There should be little odor and meat should be
firm and elastic to the touch.

| Meat is valuable chiefly for its protein, fat and ash constituents. As a
| result of protein digestion, by-products are formed which are hard for the
body to dispose of, and so excessive meat eating is often followed by disease.

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Roasting

Wipe, trim, tie or skewer meat into shape. Place on a rack in a pan and |
place pieces of fat from the meat over it. Rub meat over with salt and |
dredge meat and pan with flour. Place in the hottest part of the oven to
sear the outside and brown the flour; then remove to a lower shelf and
reduce the temperature; baste meat every 10 minutes until done, or use a
covered roaster.

The best cuts of beef for roasting are: tip or middle of sirloin, back of
rump, or first three ribs. ,

Time Table for Roasting

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SS EE Re 10 to 12 minutes per pound, 15 minutes extra.
BN oo. ihe ting um 0k op ei 20 minutes per pound, 20 minutes extra.
) iain sa ake iin. oh wari ...25 to 30 minutes per pound, 20 minutes extra.
: Bg. peed ek wo ia chie ts Rou 30 minutes per pound, 20 minutes extra.
| le ae swe 5 a ars « ae ct A 3-4 pounds, 1 to 13 hours.
| Es ane kh ny una ches eae uae 7-8 pounds, 23 to 3 hours.
a Re ha kan ne os nk eae ae 10 pounds, 3 to 4 hours.
i Re ce ies oes cee hes ad Be 6-7 pounds, 2 to 23 hours.
We BCR hi. AS. 5. EAS Cee oe 30 minutes to 1 hour.

Broiling

Remove extra fat from meat. Grease the broiler with some of the fat.
Place broiler close to flame to sear meat, then remove to lower part of
broiling oven to finish cooking, turning often. Season with butter, salt and
pepper. For asteak 1 inch thick allow 8 to 10 minutes.  s

The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of
rump steaks, and second and third cuts from top of round.