Veal has certain characteristics which make its cooking somewhat different from that of the other meats. It lacks fat and, while it is tender, it has considerable connective tissue, which means that it requires long, slow cook¬ ing. Veal is delicate in color, becoming even lighter when cooked. Cooking Methods. Methods of cooking which intensify the color and make the flavor more pronounced are best for veal. The methods most used are roasting, frying, braising, and simmering. Veal chops, steaks, and cutlets are best if fried or braised. For broiling or pan-broiling, only loin chops from high-quality heavy veal should be used. Also, a lower cooking temperature than that ordinarily used for broiling beef and lamb is advisable. Veal should be cooked to the well- done stage in order to soften the connective JFor frying see discussion on page 200. 2If cooking in a pressure saucepan, follow the timetable of the manufacturer. tissue present. Rich sauces and gravies add flavor to veal. The illustrations which follow show typi¬ cal veal cuts. Table XXXVIII gives the approximate cooking time when veal is roasted, braised, and simmered. PORK AND WAYS TO COOK IT Some cuts of pork are in demand as fresh pork, while others are in greatest demand as cured pork. Many pork cuts are sold both fresh and cured. The flavor of pork is due very largely to the fat. Cooking Methods. All cuts of pork are tender; therefore all large or chunky cuts, both fresh and cured, may be cooked by roasting. Fresh pork is usually roasted at 350° F. and cured pork at 300° F. There is no reason why all pork should not be roasted at 300° F., except that most people like the fat a little more brown and crisp than it becomes at that temperature. The shrinkage is less, however, when it is roasted at 300° F. Pork chops, cutlets, sliced fresh ham or shoulder, and sliced pork liver are best if cooked by braising, rather than by broiling, [207] Table XXXIX • Timetable for Cooking Pork 1 ROASTED AT 300°-350° F. BROILED BRAISED SIMMERED CUT OVEN TEMPERATURE1 Meat Thermometer Reading Time Meat Thermometer Reading Total Time Total Time Time Degrees F. Minutes per lb. Degrees F. Minutes Hours Minutes Fresh per lb. Loin Fresh pork is never Center . 185 35 to 40 broiled Whole . 185 15 to 20 Ends . 185 45 to 50 Shoulder Rolled . 185 40 to 45 Cushion . 185 35 to 40 Boston butt . 185 45 to 50 Leg or ham . 185 30 to 35 Chops . f to 1 Steaks . | to 1 Spareribs . 30 to 35 If 30 Pork and ham loaf . . . 30 to 35 Smoked Ham Large . 160 to 170 15 to 18 Medium . 160 to 170 18 to 22 18 to 20 Small . 160 to 170 22 to 25 Half . 160 to 170 25 to 30 25 Ham loaf . 160 to 170 30 to 35 Ham slice (£ inch) . 160 to 170 15 to 20 (7 inch ) . 160 to 170 20 to 30 Picnic . 170 35 35 to 45 Shoulder butt . 170 35 Bacon . 4 to 5 pan-broiling, or griddle-broiling. Braising cooks them well done without drying them out. They also may be cooked by frying.

AI-modernized reading of the original text

Veal has certain characteristics which make its cooking somewhat different from that of the other meats. It lacks fat and, while it is tender, it has considerable connective tissue, which means that it requires long, slow cook¬ ing. Veal is delicate in color, becoming even lighter when cooked. Cooking Methods. Methods of cooking which intensify the color and make the flavor more pronounced are best for veal. The methods most used are roasting, frying, braising, and simmering. Veal chops, steaks, and cutlets are best if fried or braised. For broiling or pan-broiling, only loin chops from high-quality heavy veal should be used. Also, a lower cooking temperature than that ordinarily used for broiling beef and lamb is advisable. Veal should be cooked to the well-done stage in order to soften the connective JFor frying see discussion on page 200. 2If cooking in a pressure saucepan, follow the timetable of the manufacturer. tissue present. Rich sauces and gravies add flavor to veal. The illustrations which follow show typi¬ cal veal cuts. Table XXXVIII gives the approximate cooking time when veal is roasted, braised, and simmered. PORK AND WAYS TO COOK IT Some cuts of pork are in demand as fresh pork, while others are in greatest demand as cured pork. Many pork cuts are sold both fresh and cured. The flavor of pork is due very largely to the fat. Cooking Methods. All cuts of pork are tender; therefore all large or chunky cuts, both fresh and cured, may be cooked by roasting. Fresh pork is usually roasted at 350° F. and cured pork at 300° F. There is no reason why all pork should not be roasted at 300° F., except that most people like the fat a little more brown and crisp than it becomes at that temperature. The shrinkage is less, however, when it is roasted at 300° F. Pork chops, cutlets, sliced fresh ham or shoulder, and sliced pork liver are best if cooked by braising, rather than by broiling, [207] Table XXXIX • Timetable for Cooking Pork 1 ROASTED AT 300°-350° F. CUT OVEN TEMPERATURE1 Meat Thermometer Reading Time Meat Thermometer Reading Total Time Total Time Time Degrees F. Minutes per lb. Degrees F. Minutes Hours Minutes Fresh per lb. Loin Fresh pork is never Center . 35 to 40 broiled Whole . 15 to 20 Ends . 45 to 50 Shoulder Rolled . 40 to 45 Cushion . 35 to 40 Boston butt . 45 to 50 Leg or ham . 30 to 35 Chops . f to 1 Steaks . | to 1 Spareribs . 30 to 35 If Pork and ham loaf . . . 30 to 35 Smoked Ham Large . 160 to 170 15 to 18 Medium . 160 to 170 18 to 22 18 to 20 Small . 160 to 170 22 to 25 Half . 160 to 170 25 to 30 Ham loaf . 160 to 170 30 to 35 Ham slice (£ inch) . 160 to 170 15 to 20 (7 inch ) . 160 to 170 20 to 30 Picnic . 35 to 45 Shoulder butt . Bacon . 4 to 5 pan-broiling, or griddle-broiling. Braising cooks them well done without drying them out. They also may be cooked by frying.

Foods, their selection and preparation