Degrees F. Minutes Hours Hours Standing ribs . 140 (rare) 18 to 20 Standing ribs . 160 ( medium ) . 22 to 25 Standing ribs . 170 (well done) 27 to 30 Rolled ribs . Same as above Add 10 to Blade, 3rd to 5th rib ( high total time quality only ) . 150-170 25 to 30 Rump (high quality only) . 150-170 25 to 30 Tenderloin . 140-170 20 to 25 Beef loaf . 160-170 25 to 30 Steaks (7 inch ) . 140 (rare) 15 to 20 160 (medium) 20 to 30 Steaks (/£ inch) . 140 (rare) 25 to 35 160 (medium) 35 to 50 Steaks (2 inch) . 140 (rare) 30 to 40 160 (medium) 50 to 70 Beef patties (7 inch) . . . 140 (rare) 12 to 15 160 (medium) 18 to 20 Pot roasts . Arm or blade . 3 to 4 Rump . 3 to 4 Swiss steak . 2 to 3 Corned beef . 3* to 5 Fresh beef . 3 to 4 3 to 4 Stew . 2 to 33 by covering it with gravy. The gravy may be served under the meat on the plate, or in a sauceboat. A small amount of an attrac¬ tive sauce may be served over the meat, such as Swiss-steak sauce, mushroom, or tomato sauce. Natural pan gravy, to accompany roasts or steaks, consists merely of pan drippings diluted and well seasoned. Use about half as much boiling water as pan drippings. Sea¬ son with salt, pepper, Worcestershire sauce, and other seasonings desired. BEEF AND WAYS TO COOK IT Different grades and cuts of beef vary greatly in tenderness. It is necessary, there¬ fore, to select beef cuts with the cooking methods in mind, or to adapt the cooking methods to the cuts selected. Cooking Methods. All tender cuts of beef, including parts of the chuck and round, may be roasted or broiled. Some less tender cuts from the higher grades may be roasted if low temperatures are used. Many of these cuts also may be broiled or pan-broiled. Most cuts of utility-grade beef, on the other hand, are best if cooked by moist heat. Tough portions may be ground and then cooked in the same ways as the tender cuts. Less tender steaks may be tenderized by pounding, scoring, or cubing. Table XXXVII gives the approximate time or the cooking schedule necessary when the various cuts of beef are roasted, broiled, braised, and simmered. 1For frying see discussion on page 200. 2Pan-broiling or griddle-broiling requires approx¬ imately three-fourths the time for broiling. 3If cooking in a pressure saucepan, follow the timetable of the manufacturer. VEAL AND WAYS TO COOK IT Most veal cuts are very much like those of beef, except that they are from one-third to [206] Table XXXVIII • Timetable for Cooking Veal1 ROASTED AT 300° F. OVEN TEMPERATURE BROILED BRAISED SIMMERED CUT Meat Thermometer Reading Time Meat Thermometer Reading Total Time Total Time Total Time Degrees F. Minutes per lb. Degrees F. Minutes Hours Hours Leg . 170 25 Loin . 170 30 to 35 Veal is seldom broiled Rack . 170 30 to 35 Shoulder Whole . 170 25 Rolled . 170 40 to 45 Cushion . 170 30 to 35 Breast Stuffed . 170 40 to 45 1^ to 2 Rolled . 170 40 to 45 li to 2 Loaf . 170 25 to 30 Birds . f to 1 Chops . f to 1 Steaks . f to 1 Stew . 2 to 2\ 2 one-half the size of comparable beef cuts. The cuts from the loin of veal are called loin chops rather than steaks, as they are in beef. The loin of veal is used also as a roast. The chops from the rib section are known as rib chops.

AI-modernized reading of the original text

Degrees F. Minutes Hours Hours Standing ribs . 140 (rare) 18 to 20 Standing ribs . 160 ( medium ) . 22 to 25 Standing ribs . 170 (well done) 27 to 30 Rolled ribs . Same as above Add 10 to Blade, 3rd to 5th rib ( high total time quality only ) . 150-170 25 to 30 Rump (high quality only) . 150-170 25 to 30 Tenderloin . 140-170 20 to 25 Beef loaf . 160-170 25 to 30 Steaks (7 inch ) . 140 (rare) 15 to 20 160 (medium) 20 to 30 Steaks (/£ inch) . 140 (rare) 25 to 35 160 (medium) 35 to 50 Steaks (2 inch) . 140 (rare) 30 to 40 160 (medium) 50 to 70 Beef patties (7 inch) . . . 140 (rare) 12 to 15 160 (medium) 18 to 20 Pot roasts . Arm or blade . 3 to 4 Rump . 3 to 4 Swiss steak . 2 to 3 Corned beef . 3* to 5 Fresh beef . 3 to 4 3 to 4 Stew . 2 to 33 by covering it with gravy. The gravy may be served under the meat on the plate, or in a sauceboat. A small amount of an attrac¬ tive sauce may be served over the meat, such as Swiss-steak sauce, mushroom, or tomato sauce. Natural pan gravy, to accompany roasts or steaks, consists merely of pan drippings diluted and well seasoned. Use about half as much boiling water as pan drippings. Sea¬ son with salt, pepper, Worcestershire sauce, and other seasonings desired. BEEF AND WAYS TO COOK IT Different grades and cuts of beef vary greatly in tenderness. It is necessary, there¬ fore, to select beef cuts with the cooking methods in mind, or to adapt the cooking methods to the cuts selected. Cooking Methods. All tender cuts of beef, including parts of the chuck and round, may be roasted or broiled. Some less tender cuts from the higher grades may be roasted if low temperatures are used. Many of these cuts also may be broiled or pan-broiled. Most cuts of utility-grade beef, on the other hand, are best if cooked by moist heat. Tough portions may be ground and then cooked in the same ways as the tender cuts. Less tender steaks may be tenderized by pounding, scoring, or cubing. Table XXXVII gives the approximate time or the cooking schedule necessary when the various cuts of beef are roasted, broiled, braised, and simmered. 1For frying see discussion on page 200. 2Pan-broiling or griddle-broiling requires approx¬ imately three-fourths the time for broiling. 3If cooking in a pressure saucepan, follow the timetable of the manufacturer. VEAL AND WAYS TO COOK IT Most veal cuts are very much like those of beef, except that they are from one-third to [206] Table XXXVIII • Timetable for Cooking Veal1 ROASTED AT 300° F. OVEN TEMPERATURE CUT Meat Thermometer Reading Time Meat Thermometer Reading Total Time Total Time Total Time Degrees F. Minutes per lb. Degrees F. Minutes Hours Hours Leg . Loin . 30 to 35 Veal is seldom broiled Rack . 30 to 35 Shoulder Whole . Rolled . 40 to 45 Cushion . 30 to 35 Breast Stuffed . 40 to 45 1^ to 2 Rolled . 40 to 45 li to 2 Loaf . 25 to 30 Birds . f to 1 Chops . f to 1 Steaks . f to 1 Stew . 2 to 2\ 2 one-half the size of comparable beef cuts. The cuts from the loin of veal are called loin chops rather than steaks, as they are in beef. The loin of veal is used also as a roast. The chops from the rib section are known as rib chops.

Foods, their selection and preparation