Cooking Time Table

ROASTING:

BEEF(rare) BEEF(medium) BEEF(well done) VEAL (well done) PORK HAM LAMB (well done) MUTION (well done) CHICKENS (young) . TURKEYS (10 to 16Ib.) GOOSE and DUCK 3000 to 3500 F. 18to 20 minutes per lb. 3000 to 3500 F. 22 to 25 minutes per lb. 3000 to 3500 F. 27 to 30 minutes per lb. 3250 F. 30 to 40 minutes per lb. (Sear, if desired, in hot oven of 4500 F., at end of roasting period) 3250 to 3500 F. 30 to 40 minutes per lb. 3250 to 3500 F. 35 to 40 minutes per lb. 3250 to 3500 F. 28 to 30 minutes per lb. 3250 to 3500 F. 20 to 25 minutes per lb. 5000 F. for 15 min. to sear, then 3500 F. for remaining time. 20 min. per lb. for entire cooking.

BR0 ILIN G: Heat broiler to 3500 F. beforeplacing meat on the rack.

STEAKS RARE MEDIUM

WELL DONE % inch thick 10-12minutes 15-18 minutes 20-23 minutes 1inch thick 15minutes 20-21 minutes 22-25 minutes 1Y2 inches thick 22-25 minutes 30 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

BOILING:

BEEF= Slowly-30 min. per lb. MUTION = Slowly-30 to 35 min. per lb.

CORNED BEEF = Slowly-I hour per lb. (not over 5 hours) HAM = Slowly-20 min. per lb. CHICKEN (young) = Slowly-25 min. per lb.

HENS (stewing) = Slowly-40 min. per lb.

TENDER CUTS

Roasts, chops, steaks (porterhouse, sirloin, prime ribs) are called the "select cuts:' These cuts yield best to broiling, pan broiling and roasting methods. Although delicious in flavor, the nutritive value is no higher than that of the tougher cuts, and the price is often prohibitive to those of small income. If carefully prepared, the flavor of the tough and cheap cuts will be just as delicious.

TOUGH CUTS

The so-called "tough cuts" of- meat come from the muscles of the animal which are exercised most. They include the chuck or shoulder, the brisket, the rump, the round, the shank meat, the flank steak. The best methods of cookery for these cuts are boiling, stewing, braising, pot roasting.