BEEF MEATS Roast meats—perfect hot or cold. HOW TO ROAST BEEF, VEAL, PORK AND LAMB Roasting meats at low temperatures gives more and juicier servings per pound, does away with spattered ovens and reduces the amount of shrinkage. 1. Season meat with salt and pepper. 2. Place fat-side-up on rack in open roasting pan. For very lean cuts, such as veal, lay piece of pork or beef fat, strips of bacon or salt pork over top. 3. Do not sear meat. If you have one, insert meat thermometer through outside fat in thickest part of meat so that point does not rest on fat or bone. Roast Beef Choose from: Standing Rib Rolled Rib Rump (of prime or high quality) in piece or rolled may also be roasted. Roast at 325° (slow mod.) See How to Roast (above). Rare..........22 to 26 min. Meat Thermometer Medium........26 to 30 140° Well done.....33 to 35 160° 170° For rolled roasts, add 10 min. per lb. Baste roast. For frozen roasts, partial thawing is recommended as it cuts down cooking time. HOW TO CARVE STANDING RIB ROASTS Have ribs at left of carver, rib on outside edge. Slice toward rib. Cut in ¼" slices. When knife reaches rib, cut along full length of bone with knife tip. Filler of Beef Tenderloin An excellent roast for company dinners as it cooks in short time, is easy to carve, and is sure to be tender. Best served medium rare and cut wafer thin. Select a 4 to 6-lb. tenderloin and trim. Place on rack in roasting pan; brush with melted butter or oil. Roast at 450° to 500° (hot) for 30 min. for rare; 40 min. for medium; 50 min. for well done. Extreme tenderness and lack of fat make high temperature preferable. If desired, cut small gashes in tenderloin and insert slices of garlic before roasting. Serves 8 to 12 servings. Oven-Browned Potatoes Boil pared potatoes until almost done; drain, then place in pan with roast the last 30 min. Turn to brown evenly. Yorkshire Pudding In England, Yorkshire Pudding is a "must" with roast beef. Twenty minutes before beef roast is done, make batter for Popovers (p. 89). Heat in oven a square pan, 8x8x2". Remove roast from oven. Spoon off about ½ cup hot drippings. Increase oven temperature to 425° (hot). Return roast to oven. Place hot drippings in heated pan. Pour in batter. Bake 20 min. Remove roast and continue baking pudding another 15 to 20 min. Cut pudding in squares and serve immediately. 6 to 9 servings. 300