TIME CHART FOR ROASTS
Kind: Minutes per lb. after searing:
Se = TOPOS hii oedcacseaes 10-16

Veal, pork, lamb - well done .. 30

Cured pork - well done ..... 40-55

Broiling: Remove any extra fat from the meat and grease the
broiler with some of it. Broil the meat over a clear fire

or under a gas or electric burner. Sear it on both sides and
cook it half of the required time on each side.

Pan broiling: Heat a frying pan very hot and grease it, by rub-
bing with a little fat. Sear meat on both sides, then cook more
slowly until done. Season. Keep free from fat.

TIME TABLE FOR BROILING AND

PAN BROILING

Put a rack in a meat pan and put pieces of the meat fat in
the bottom of the pan. Place in a hot oven, 500 degrees F.,
on the upper grate for 10 minutes to sear meat; season with
salt and pepper, remove to the lower grate of oven; lower
temperature to abaut 300 degrees F., baste occasionally
until done. Add hot water if necessary for basting.

Sauteing or pan frying: Remove any extra fat and dip the meat
in crumbs, egg and crumbs again (or use a mixture or corn
meal and crumbs), cook 25 to 30 minutes in a small amount
of fat in a frying pan, browning first on one side then turning,
seasoning with salt and pepper, and browning on the other.

OVEN TEMPERATURE CHART

MISCELLANEOUS

Ce Ss hee cas bua ee Een ere 300
Custard Casserole .......... MD OG, «nine Oe ee 5 300
| err, t S$ of | BO GO a es BE Ses 325
EORCOG TOR es es se ccs 6 0 ee a ee 400
Baked Deans’, i .275. 5 wad an « « 2 ee er ee 390
Timbales . .: 4 eaditvesso vee - OME aa ks hve ha ven 300
Rice Pugliese . ee... cb. 's coc ee Sere isan Oe
Scallopem wewato F.), dae. . cee geet g re ree 375
Example: breaded veal chops. a