Less expensive cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top sirloin, may be boned and rolled and then roasted by the same method as tender cuts, the only difference will be that the tougher cuts require longer cooking. Have the bones from rolled meats sent home to use for soups. Corned beef may be selected from flank, naval, plate or brisket. These cuts are more juicy than rump or round cuts.
1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or top sirloin.
2. _For stew_ use shin, shoulder, top sirloin or neck.
3. _For steaks_ use flank, round or chuck. If these cuts are pounded, or both pounded and rubbed with a mixture of 1 part vinegar and 2 parts oil before cooking, they will be very tender.
4. _Soups_--Buy shin or neck. The meat from these may be utilized by serving with horseradish or mustard sauce, or combined with equal amount of fresh meat for meat loaf, scalloped dish, etc.
1. _Roasting or Baking_--Oven roasting or baking is applied to roasts.
Place the roast in a hot oven, or if gas is used, put in the broiling oven to sear the outside quickly, and thus keep in the juices. Salt, pepper and flour. If an open roasting pan is used place a few tablespoonfuls of fat and 1 cup of water in the pan, which should be used to baste the roast frequently. If a covered pan is used basting is unnecessary.
Beef or mutton (5 to 8 lbs.) 10 min. to the lb. 10 min. extra Lamb (5 to 8 lbs.) 12 min. to the lb. 12 min. extra Veal (5 to 8 lbs.) 15 min. to the lb. 15 min. extra Pork (5 to 8 lbs.) 25 min. to the lb. 25 min. extra Turkey 20 min. to the lb. Chicken 30 min. to the lb. Duck 30 min. to the lb. Goose 30 min. to the lb. Game 30 min. to the lb.
2. _Broiling_--Cooking over or under clear fire. This method is used for chops or steaks.
Sear the meat on both sides. Then reduce the heat and turn the meat frequently. Use no fat.
_Time Table_--(Count time after meat is seared). 1/2 inch chops or steaks, 5 minutes 1 inch chops or steaks, 10 minutes 2 inch chops or steaks, 15 to 18 minutes
3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for broiling_ chops, steaks, etc.