TIME-TABLE FOR COOKING
MEATS
ROASTING: BEEF (rare)
300 to 350 F.
18 to 20 minutes per lb.
BEEF (medium)
300 to 350 F.
22 to 25 minutes per lb.
BEEF (well done)
300 to 350 F.
27 to 30 minutes per lb.
VEAL (well done)
325 F.
30 to 40 minutes per lb.
PORK HAM
(Sear, if desired, in hot oven of 450 F., at end of roasting period)
LAMB (well done)
325 to 350 F.
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0
0
0
0
0
0
0
0
0
30 to 40 minutes per lb.
MUTION (well done)
325 to 350 F.
35 to 40 minutes per lb.
CHICKENS (young) .
325 to 350 F.
28 to 30 minutes per lb.
TURKEYS (10 to 16Ib.)
325 to 350 F.
20 to 25 minutes per lb.
GOOSE and DUCK
500 F. for 15 min. to sear, then 350 F. for remaining time. 20 min. per lb. for entire cooking.
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0
0
0
0
0
0
0
BR0 I LIN G: Heat broiler to 350 F. before placing meat on the rack. 0
STEAKS
RARE
MEDIUM
WELL DONE
% inch thick 1 inch thick 1 Y2 inches thick
10-12 minutes 15 minutes 22-25 minutes
15-18 minutes 20-21 minutes 30 minutes
20-23 minutes 22-25 minutes 35 minutes
LAMB CHOPS·-Loin or Rib-15-18 minutes, depending on thickness Shoulder-20-24 minutes SPRING CHICKEN-I Y2 Ibs.-30-40 minutes SQUABS-25-30 minutes BEEF =
BOILING:
Slowly-30 to 35 min. per lb. Slowly-I hour per lb. (not over 5 hours)
= = HENS (stewing) =
Slowly-20 min. per lb. Slowly-25 min. per lb.
HAM CHICKEN (young)
TENDER
Slowly-30 min. per lb.
MUTION = CORNED BEEF =
Slowly-40 min. per lb. TOUGH
CUTS
CUTS
Roasts, chops, steaks (porterhouse, sirloin, prime
The so-called "tough cuts" of- meat come from
ribs) are called the "select cuts:' These cuts yield best to broiling, pan broiling and roasting meth-
the muscles of the animal which are exercised most. They include the chuck or shoulder, the
ods. Although delicious in flavor, the nutritive
brisket, the rump, the round, the shank meat,
value is no higher than that of the tougher cuts,
the flank steak. The best methods of cookery for
and the price is often prohibitive to those of small
these cuts are boiling, stewing, braising, pot
income. If carefully prepared, the flavor of the tough and cheap cuts will be just as delicious.
roasting.
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