d 12 minutes for well done steak, for
a steak 1 inch thick. Avoid puncturing the meat with a fork while
cooking.

Many people prefer to broil a steak on a broiler. This is practical with
gas or electricity or over a wood or coal fire which is reduced to clear
coals without smoke or flame. It is very difficult indeed to cook
Hamburg steak on a broiler.

Lamb chops may be broiled in either way.

_Roast Leg of Lamb_--Wash the leg of lamb, place it on the rack in a
roasting pan and put in a hot oven with the roaster uncovered. When the
roast is well seared (15 to 30 minutes), draw from the oven, sprinkle
with salt, pour a little water into the pan, and put on the cover.
Finish cooking at a lowered temperature, allowing 20 or 25 minutes for
each pound.

A dripping pan may be used in place of a roaster, using a pan of similar
size for a cover. A rack may be improvised from a broiler, a toaster or
a cake rack.

Beef is roasted in the same way, but is usually cooked for a shorter
time (15 to 20 minutes for each pound).

BEEF STEW (for four):

2-1/2 pounds beef shoulder or shin.
2 cups diced potato.
1/3 cup turnip cut in half inch cubes.
1/3 cup carrot cut in half inch cubes.
1/4 onion chopped.
2 tablespoons flour.
Salt and pepper.

Wash the meat, remove from the bone and fat and cut in 1-1/2 inch cubes.
Sprinkle with salt and pepper and dredge with flour. Sear the pieces of
meat in the frying pan in the fat cooked out from the trimmings of fat.
Put the meat in a kettle, and rinse the frying pan with boiling water,
so that none of the juices will be lost. Add the bone, cover with
boiling water and boil five minutes. Lower the temperature and cook
until the meat is tender (about three hours). Add the carrots, turnips,
onions, pepper and salt in an hour, and the potato in 15 minutes before
the steak is to be served. Remove the bone and any large pieces of fat.
Stir two tablespoons of flour to a smooth paste with a little water and
thicken the stew.

Such a stew may also be made with lamb, mutton, or veal, using other
vegetables as desired. Celery and onion are better than turnip and
carrot with veal.

CHICKEN--If a chicken is purchased at the market it is usually delivered
dressed. This means that the head has been cut off, the entrails
removed, and the coarser pinfeathers pulled out. Many times, however, it
is necessary to know how to do this o