31. The length of time required for cooking various kinds of meat is
usually puzzling to those inexperienced in cookery. The difference
between a dry, hard beef roast and a tender, moist, juicy one is due to
the length of time allowed for cooking. Overdone meats of any kind are
not likely to be tasty. Therefore, it should be remembered that when dry
heat is used, as in baking, roasting, broiling, etc., the longer the
heat is applied the greater will be the evaporation of moisture and the
consequent shrinkage in the meat.
A general rule for cooking meat in the oven is to allow 15 minutes for
each pound and 15 minutes extra. If it is to be cooked by broiling,
allow 10 minutes for each pound and 10 minutes extra; by boiling, 20
minutes for each pound and 20 minutes extra; and by simmering, 30
minutes for each pound. In Table I is given the number of minutes
generally allowed for cooking 1 pound of each of the various cuts of
beef, veal, mutton, lamb, and pork by the different cookery methods.
This table should be referred to in studying the two Sections
pertaining to meat.