Meat cookery lesson covers roasting and braising methods
The lesson outlines three main cooking methods for meat, poultry, and fish, emphasizing roasting or broiling for tender cuts, slow simmering for tougher cuts, and braising or pot roasting as a combination. It includes practical steps for preparing and roasting beef, notes on temperature guidance, basting, and the use of a meat thermometer for certainty.
Roasting Times and Techniques for Various Meats
guidance on cooking times per pound for beef lamb veal pork and ham with notes on larding veal stuffing and basting. recommends 15 to 20 minutes per pound for rare to medium beef and describes pot roasting braising and pan cooking methods along with flavoring and glaze ideas.
Poultry and Meat Cooking Techniques in Lesson Text
Detailed methods for broiling pan broiling frying and stewing meats including how to sear brown and baste. Also instructions for preparing poultry from cleaning singeing to roasting birds with time tables and trussing guidance.
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Turkey
Tulip applique patches easy to sew says Laura Wheeler
Colorful tulip themed patches decorate linens like perch tables and pillows. Patches use embroidery for leaves and flowers with simple forms and a transfer pattern set including multiple motif sizes. Pattern 903, with directions and stitch illustrations, costs 10 cents and is mailed from Amarillo Daily News Needlecraft Dept.
MENTIONED IN THIS ARTICLE
Laura Wheeler
Amarillo Daily News
Needlecraft Dept
Eighth Avenue
New York
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