Foods, their selection and preparation

Sliced smoked ham and bacon may be broiled, pan-broiled, or griddle- broiled. Ham also may be pan-fried, and bacon may be pan-fried, deep-fat fried, or oven-cooked (on a rack in an open roasting pan, at about 325° F.). Pork always should be cooked well done to eliminate any possibility of its containing trachinae, the parasites which occur occasionally in uncooked pork. The thermal death point of trachinae is far below the well-done stage. Another reason for cooking pork well done is to render out more of the fat, which helps to make it more readily digested. In cooking pork well done, care should be taken not to overcook it, since overcooking increases the shrinkage and makes the pork dry and tasteless. [Note: 350° F. oven temperature is recommended for fresh pork and 300° F. oven temperature for smoked pork. ing pork well done is to render out more of the fat, which helps to make it more readily digested. In cooking pork well done, care should be taken not to over¬ cook it, since overcooking increases the shrinkage and makes the pork dry and tasteless. [Note: For frying see discussion on page 200.] [Note: 350° F. oven temperature is recommended for fresh pork and 300° F. oven temperature for smoked pork.] Table XXXIX gives the approximate time for cooking pork, both fresh and smoked, by roasting, broiling (fresh pork is not broiled), braising, and simmering. LAMB AND MUTTON AND WAYS TO COOK THEM The thin, parchment-like covering over the outside of the lamb or mutton carcass is known as the fell. It does not affect the [illustration: Table XL • Timetable for Cooking Lamb ROASTED AT 300° F. OVEN TEMPERATURE CUT Meat Thermometer Reading Time Meat Thermometer Reading Time Total Time Time Degrees F. Minutes per lb. Degrees F. Minutes Hours Hours Leg . 170 to 175 25 to 30 Shoulder Whole . 170 to 175 25 to 30 Rolled . 170 to 175 35 to 40 Cushion . 170 to 175 25 to 30 Breast . Stuffed . 170 to 175 25 to 30 1§ to 2 Rolled . 170 to 175 25 to 30 1^ to 2 Lamb loaf . 170 to 175 25 to 30 Chops (1 inch) . Chops (1^ inch) . Chops (2 inch) . Lamb patties (1 inch) . . 15 to 18 Neck slices . Shanks . Stew . l£ to 21 flavor unless the meat has been aged for some time. Under normal conditions, the fell should not be removed from the leg, since this cut keeps its shape better, cooks in less time, and is juicier when the fell is left on. Chops, however, are more desirable when the fell is removed before cooking. Cooking Methods. Cuts from high-quality lamb, with the exception of the neck and shanks, are tender; therefore roasting, broiling, pan-broiling, or griddle-broiling are the cooking methods most used. The rib and loin cuts of top-grade mutton also make excellent chops for broiling and pan-broiling. The leg of mutton may be roasted, especially at low temperature. The neck, shanks, and breasts of both lamb and mutton may be braised, cut up for stew, or cooked by simmering. Lamb breast is tender and may be rolled or stuffed, and roasted; otherwise it is too thin a piece for roasting. Mutton shoulder from choice grade may be roasted, but this method is questionable for any lower grade; braising is safer. Most cuts of utility lamb or mutton are best if cooked by braising or stewing. The meat from any of these less tender cuts also may be ground for patties or loaf, then cooked by roasting, broiling, or panbroiling (griddle- broiling). Lamb and mutton are cooked medium or well done. If cooked so that the meat is still slightly pink on the inside, there will be less shrinkage and it will be very juicy.