COOKING MEAT
The inexperienced cook is often rather bothered about the exact time to allow for cooking meat. It is, of course, impossible to lay down strict rules, for some people like their meat very well done, while others prefer it underdone. Veal, lamb and pork need more cooking than mutton and beef. When roasting beef it is best to put it into a very hot oven for 15 minutes, then reduce the heat, and allow 20 minutes to the pound and 20 minutes over. Mutton needs the same amount of cooking as beef. Lamb requires the same temperature as beef, but 25 minutes must be allowed to the pound and 25 minutes over. Veal should be cooked for the same time as lamb, and pork should be cooked for the first stage just the same, but 30 minutes should be allowed to the pound and 30 minutes over. To test if meat is properly cooked, push a fine skewer right into the meat; in dark meats the juice should be rosy, not red; in white meats, quite white and not at all red.
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Bibliographic details
Auckland Star, Volume LXXIII, Issue 255, 28 October 1942, Page 5
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184COOKING MEAT Auckland Star, Volume LXXIII, Issue 255, 28 October 1942, Page 5
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