The Washington times., 1927-02-28

valuable and the 7th-andSth rib
roast least. However, the greatest
degree OF tenderness in the first cut
makes 1t the most frequently de-
manded, and therefore the high
est priced rib-roast cut. However,
IL you are purchasing a rib roast
primarily for the lean which 1t
contains. you will usually find the
6th-rib cut the most economical.
The best beefsteaks for boiling,
pan-broiling, and pan-frying are
the porterhouse, club, or sirloin
cuts in the tender cuts, and the
first cuts of the round in the less
tender cuts. In broiling a steak,
have your butcher cut the selected
steak from one to one and one
half or two inches thick. Wipe it
carefully with cloth wrung out
in cold water ana cut off any gu
perfluous fat from the steak.
Lay the steak in the center of
the rack with skin or fat side
toward the front, using a fork
pierced into the fat rather than
the flesh, SO that no juices may
be lost. With the steak in posi-
ton, return the broiling pan to the
oven, placing 1t IS near the heat
as possible without actually COM
ing in direct contact with The
flame. Broil the steak for, two
minutes on one side, then turn and
broil for two minutes on the other
side. Repeat this until the steak
Is done. Always scar the meat
uniformly on both s. les.
II broiled wholly on one side be-
fore turning. the juices come to
the top, and in turning the meat.
they drop into the broiling pan.
For a rare or medium steak one
inch thick. broil from eight to 10
minutes; for q rare or medium
steak, one and one-half inches
thick, broil from 10 to IS minutes;
for a rare or medium steak two
inches thick, broil Is to % min.
utes.
When the steak IL broiled slIf-
ficiently, remove it to a hot plat.
ter, sprinkle with salt and pepper,
and place a lump Of butter in the
center, or pour over it a little Of
the drippings in the pan and serve
at once. The steak should be
puffed and elastic from the con.
fined steam of the juices, the sur
face scared and Drowned, and the
fat crisp. Never dredge the steak
with salt before cooking, as the
salt will extract the juices. before
the surface can be scared.
Frequently a steak cut medium
thick is pan.broiled in a hot frying.
pan without any added fat. Place
the steak in the hot frying pan and
scar quickly on one side. turn and
scar quickly on the other side.
Then lower the heat and cook more
slowly until done. Keep the pan
free from fat by pouring off all
surplus fat. The time for pan
broiling steak Of medium thick.
ness is from 10 to Is minutes, des
pending upon the degree of rare.
ness desired.
Roasting is another method of
cooking the tender cuts of meat,
The best cuts for roasting are the
porterhouse and prime rib cuts.
Generally speaking, a roast should
weigh at least three and one.half
or four pounds. However. q two.
rib or even q one-rib roast can be
cooked If the temperature and
roasting time period about IL min.
utes per pound)are carefully looked
after.
The back Of the rump makes a
large inexpensive roast, likewise tie
chuck rib may be used. A filIet of
beef or the tenderloin Is one of the
tenderest cuts Tor a roast. When
used in this way, this cut should
be larded with strips of fat, salt
pork or bacon, as it lacks fat.
1t is important that no water
shall be added to a roast before or
during the roasting process. The
meat itself furnishes plenty Of
moisture.