Evening star., 1935-12-04
Neat ALL Has Been Cooked Only Two Ways Through Ages
Covered or Uncovered,
With or Without Water
Is All of Preparation
Rule of Cooking Slowly Should Be Applied
Universally Regardless of Other Varia-
tions of Fundamental Methods.

add water and do not cover. From
time to time pour OF accumulated
fat, so the steak viii not fry. A thick
steak, after browning, may be finished
in q hot oven (450 degrees FL. Slip
rack under the steak in the skillet
and the meat will cook evenly with
out being turned. A steak II inches
thick will probably require about Is
minutes to cook medium rare. But
the time to allow for broiling steak
will vary with the thickness Of the
steak, the degree Of heat and personal
preference as to the degree Of done
ness
These same directions for broiling
apply to other tender, well-fattened
cuts Of other kinds Of meats.
1.-THE tender beef roasts are cuts
from the ribs and loin. Place the
roast fat side up on rack in q
roasting pan without cover and
without water. II it Is o rib roast
that will stand fat side up, the rack
Is not needed. Az the fat melts and
cooks out 1t will baste the meat.
Then see that the oven temperature
is right, remembering that the roast
should be cooked at moderate tenn
perature most Of the time. This will
keep the juices in-unless the meat is
cooked to the extremely well-done
stage. Some cooks prefer the mod
crate temperature throughout-3o0 to
$50 degrees F. With this oven tenn
perature from start to finish the roast
will cook slowly and usually will brown
as it cooks.
"Other cooks prefer to brown the
roast in a hot oven $500 degrees F.
for 20 to 80 minutes, then reduce
the oven temperature to very moder-
ate (about 800 degrees F.) and con-
tinue cooking slowly until the roast
is done. But be sure the oven tenn
perature Is reduced soon enough so
that the roast is cooked at very mod
crate temperature most Of the time.
BY this method a two or three rib
standing roast will probably require
Is to l8 minutes to the pound to be
rare, ~ to "a minutes to the pound
to be medium and about 80 minutes
to the pound to be well done. Rolled
roasts take longer, so allow 10 to IS
minutes more per pound of roll than
per pound of standing roast.
Timing the roast by the pound,
however, is not sure guide, because
it does not allow for differences in the
meat itself, such as the distribution
Of fat, proportion Of bone, etc. The
only way to be sure Is to use a special
meat thermometer. Insert the ther-
mometer before the roast goes into
the oven and push the bulb to the
center Of the thickest part of the roast.
For beef, cook until the thermometer
in the meat reads about 140 degrees
F. for rare roast, $50 for medium
and 180 for well done. For lamb cook
to l80 degrees r. or little less II pre-
ferred. For fresh pork roast-which
must be thoroughly done-the ther-
mometer in the meat should read
about 185 to 100 degrees. For q cured
ham, ITO degrees F. is suficient.
1.-THE less tender cuts Of beef are
chuck, plate beef, brisket, foreshank
and neck, rump roast, round steak,
flank, heel Of the round and shank.
Chuck, rump and heel Of the round
make good pot roasts. Brown the
meat first for rich flavor, then cook
slowly in a closely covered pot with
little water-about half a cup-to
start the steam that softens the con-
nective tissues and makes tough meat
tender.
Round steak, flank and chuck
make good Swiss steak, braised with
more added liquid than the pot roast.
Or any of these less tender beef cuts
make excellent brown stew, another
bra1sed dish. A lid of mashed DO
tatoes or rich biscuit dough over a
stew makes meat pie. Plate and
brisket, often called boiling beef are
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