Blue Ribbon cook book

The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs. Time Table for Roasting BEERS rare Wii ius cao 10 to 12 minutes per pound, 15 minutes extra. NUGETON Fae eck Mae 8 20 minutes per pound, 20 minutes extra. VBA Sir alice iach inh Wale tutes 25 to 30 minutes per pound, 20 minutes extra. BORK Moe ee et tee Wyle tae, ames 2 30 minutes per pound, 20 minutes extra. COE CRE NMR iaisse a hess 1s id) al anediade saben hess Relebad es ay ade ORE 3-4 pounds, 1 to 14% hours. COO RE eee crush isa liaidetbsa MME ie ek 7-8 pounds, 214 to 3 hours. Se BEY ee ial sica can 5 ee Ma fn ihc 10 pounds, 3 to 4 hours. DUCKS. POEs he eee, Bale au ee ae aig aoe 6-7 pounds, 2 to 24% hours. BiaTA 6 Ss RR WD ai st “eRe ee a OME I a AM NS, 2a 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 a steak 1 inch thick allow 8 to 10 minutes. The best cuts of beef for broiling are, porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top of round. Meats 35 Pan Broiling Heat an iron pan very hot. Remove extra fat from steak or chops. Sear meat on both sides, then turn frequently until cooked as desired. Season with butter, salt and pepper. Braising is cooking meat in a small amount of water in the oven ina tightly covered pan. Cuts not tender enough for roasting but of better quality than those used for stews are cooked in this way. Sear the surface as for roasting. If meat is placed on a bed of vegetables (diced) the flavor is improved. Pot Roast—(Tough cuts may be used). Wipe meat; sear surface; place in kettle; add 1 cup boiling water and cover tightly. Cook slowly until meat is tender, adding only enough water to prevent burning. Season when done. Serve with brown gravy made from liquid in pan. Fricasseeing is sauteing and serving with a sauce. Tender meat is fricasseed without previous cooking; less tender meat requires cooking in hot water before fricasseeing. Chicken or rabbit is often cooked this way. Boiling—Plunge the meat into boiling water, which hardens the albumen outside of the meat and keeps the juices in. Cook at this temperature 10 minutes, then simmer until the meat is tender. By this means much of the juice and flavor is kept in the meat. If the water bubbles it is too hot. All tough meats may become tender if cooked this way. The water should be saved for soup. Time—For meat weighing less than 10 pounds to be cooked in water, allow 20 minutes to the pound and 20 minutes extra. Stewing—The object in stewing meat is to keep part of the juice in the meat and to extract part to flavor the gravy, so some of the meat is put on in cold water, and some browned in the frying pan before adding. Meat for stews should contain some bone and fat. The bone makes the stew gela- tinous, and the fat gives the desired richness. Vegetables are used in stews to give flavor and thickening, and herbs and spices season them. By far the best way to cook stews is in the double boiler or the Fireless Cooker; then one can be sure that the temperature never reaches the boiling point.