Show R have your meat tender delicious juicy seo sn see recipes beldo below meat magic chene here HERB DOES SEEM to be a r magical quality about meats which are cooked to juicy tender perfection however its not a mystic magic which all au aspire to and tew few achieve if there is a a secret 9 c r a t its irs available tv anable to all it la Is no secret that you should have lave a good cut of meat with which to start if you want to have a delicious cut to set on th the a table but once you have a good cut do cook it t properly instead of ruining it this latter statement may sound a bit farfetched far fetched but every day there are thousands of women who go to a great deal of trouble finding a perfect roast then cook it like lilke a pot roast which is practically aW stewing it then too there are ather thousands who lose pounds of df meat by using old fashioned methods such as high temperature for browning the meat this tills is not riot necessary because m meat 0 a t cooked at constant low temperature will brown enough to be attractive to the most discerning eye and will not shrink and lose J jaice juice ulce as well weli as waste meat if you have a covered roaster resolve right now to discard the cover and invest in a rack for a roast A true roast is not at any am point during roast roasting iyog ilag cooked with witt a cover it should sit on a rack fat fai side up at low to moderate temperature pera ture in the oven to roast perfectly how long should a roast be bt cooked the zhe most accurate way ol 01 of determining this is to insert a meat meal thermometer into the meat as you yot place it in the oven and when the temperature has reached its proper point the roast is done insert the thermometer through the center as deep into the meat as possible you may inny figure out the time t to roast by pounds but this is no not nearly so accurate especially i if you are cooking roast beef to medium rare HEN IMN PROPERLY PREPARED W corned beef can be a rea ren real reni deU deh delicacy cacy the tha meat is muscular and d 11 needs eed ced s to be cooked long aw and slowly for real tenderness without h hs no not t a delicacy by any eny manner or oil means heres a nove novel way to prepare IU it glazed corned beet 67 6 7 pounds corned b beer beef f clip 94 cup canned grul grui a brown 10 whole cloves spiced peaches wah wash corned beef under rua running water to remove all an traces of brine cover with cold water and brins bring to a boil boll drain and replace water gater simmen simmer mer mtr slowly in a covered kettle for 4 to 5 hours or until meat mea can be pierced easily with a fork dd more wate water rif rit if necessary drain meat and place on a rac vac rach rack in a roaster toaster pour fruit juice ove over meat ineat and sprinkle with brow brown tugar stick with cloves bake I 1 in a moderate oven for lor hour how serve servi garnished w with 1 t h spiced spice peaches t ARD and AS IT MA MAY Y BE for you I 1 to H hard try roasting meat at aind and constant temperature if youve to followed other ways in the pas past LYNN SAYS know cooking tricks for variety meats seldom used lamb ilver liver takes c on creole style when wib its braised braided wit with some chopped fresh or canne canned tomatoes green pepper and a das dash of curry powder add some crun crumbled bacon for navor flavor precooked pre cooked sweetbreads sweet breads may t be sauteed in ih butter with mush mushroom rooi cool caps and served on top of toasted triangles of bread with a strip i of bacon bacan for an exciting luncheon dish lynnr CHAMBERS MENU koast roast leg of lamb mint jelly relly browned potatoes cabbage au graun cloverleaf Cloyer leat leaf rolls butter and jam grapefruit shredded carrot seiad beverage bevenage butterscotch sundae recipe given do 10 sive give it a try yown nev never nuver er go back ack to the old way because the roasts bre ire so much more delicious ind and juicy besides who vanto want to get all eli the edible meat meek mek mca possible os sibie sible tor for their money pork fork hoalst with spicy splay aimee berrea serves 6 freh picnic shoulder ebelt it and pepper small 2 kvaall onions minced 1 tablespoon table tAbIe spoon worcester hiye bance sance nee I 1 Able abie spoon sugar tasi paprika H cup cap vinegar X cup cap water 2 tablespoons uble ubie spoons catsup have hav picnic shoulder boned and rolled tt the market season with salt ent ehl and aal pepper place fat side up on rack in an 0 open P 0 n roaster 19 roast in a moderate oven until t h a r dometer registers or allow ghow 40 45 minutes per pound combine all remaining ingredients in a saucepan nd cook for 3 minutes koart leg let of lamb serves 8 10 I 1 lek lef of ot iamb lamb 5 pounds I 1 teaspoon tea tex spoon ginger 1 choto carlic g erlic if desired salt and apper pepper eop cop grape jelly eop eup eop cop water wip wipe meat with damp cloth do not remove fell the thin papery cover coven covering lAx over the meat make four rushes rashes inthe in the roast and insert inert a piece of garlic clove in ach each of them thern if desired rub ginger salt and pepper into the meat place in roaster on rack fat sia sio up and roast in a slow oven until thermometer registers for well done lamb duning during the last 20 minutes of cooking time baste the meat with grap grape juice which has been melted in thi th hot bot water mater remove garlic betor erving serving vel veil shoulder gh 0 or r breast m may ay be stuffed with the following to give a v a r y tasty roast in roasting veal use a slow oven to and cook until the thermometer morne moine dometer tei tel registers IT lis ITS which is about 40 40 minutes to tha th PO pound und raisin sib sin stuffing staffing tor about 5 3 pound 4 caps soft bread crumbs K 34 cup cop melted fat I 1 teaspoon tek tta eaLS spoon salt I 1 cup cap seedless raisins gea tei teaspoon poon pepper CO colabine Coni babine oine all ingredients ingredient a and stuff lightly into meat allo ailo allowing wing room for expansion or place stuffing to the tlde tide lda of the meat or in a casseri ind baste with 1 th juices from meat if you cook stuffing separately bake for 30 to 40 minutes after pre in meka maka ake ako d elucious eti eli cious clous dish when dipped in sea seasoned flour then browned in fat at aal serve with creamy scra cabled eggs herts herrs need a lot of long slow cooka cooking g to make the them m t tender en d er V veal ea 1 hearts are especially good when filled with pruna prune stuffing then ihm braided braised brai sed to shorten the cooking time for h hear bear earl eark cut in in cubes and brown in hot fat then fold into tomato baue used for spaghetti and bake th the e whole casserole for far SO 30 minutes minu miau tes tea |