Here are some general rules for cooking meat:

There are really two basic methods of cooking meat; with dry heat or moist heat, depending on whether liquid is used.

Roasting: Season meat with salt and pepper, if desired. Insert meat thermometer so that tip reaches the center of the largest muscle. (Tip should not rest in fat or on bone.)

Place roast fat side up, on rack in an open roasting pan. Meat will brown as it roasts. Do not cover, do not add water, do not baste. Roast in slow oven (325') until done. See oven chart or recipes for roasting time.

Broiling: Preheat broiler or not, according to directions for your range. Place the meat on rack of broiler pan. For thin steaks, place near heat; not so close for thicker ones. See range booklet for specific directions.

Broil top side till nicely browned. Season with salt and pepper. Turn; broil second side till brown and meat is done the way you like it. (One turning is all it takes.) Season; serve at once.

Broiling time depends on thickness of meat and the degree of doneness you like. See broiling chart or recipes.

Pan-broiling: Preheat heavy skillet or a griddle. Do not add fat or water. Brown meat quickly on both sides. Reduce heat. Finish cooking. (Do not cover.) Turn occasionally to cook evenly. Do not overcook. Pour off fat as it accumulates in pan. Season.

Pan-frying. Use a heavy skillet. Brown meat on both sides in a small amount of fat. Season. Reduce heat and cook uncovered till meat is done. Turn occasionally.

This method is often used for thin beef steaks, veal steaks, chops, and liver.

Braising: Roll meat in flour, if desired. Brown slowly on all sides in hot oil. Pour off excess fat. Season. Add a very small amount of water, if necessary. (Tomato juice or bouillon may be used to add additional flavor.) Cover. Finish cooking at simmering temperature on range top or in slow oven.

Cooking in liquid: (Large cuts) Cover meat with water or other liquid. Add seasonings (unless meat is already seasoned). Cover and simmer (don't boil) until meat is tender.

Stewing. Cut meat in uniform pieces, usually 1- to 2-inch cubes. For brown stew, roll in flour and brown slowly in small amount of hot oil. Season. Add hot liquid to just cover meat. Cover pan tightly. Cook at simmering temperature (185') till meat is tender. Add vegetables long enough before meat is tender that they will be done, but not over- cooked. Remove meat and vegetables when done. Thicken hot liquid for gravy.

Soup making: Follow directions for stewing, but add large amounts of cold water. Cover and simmer 2 to 3 hours. Add vegetables, if desired, when soup is half done.

Rotisserie cooking: Follow general instructions for roasting or broiling. Use directions that come with equipment.

Pressure cooking: Follow directions for braising, stewing, or cooking in liquid. Use instructions that come with pressure pan.