The plan called for 28 different combinations of cut or form of beef and cooking method. ... Cooking methods were those designated in the manual on recipes (5) for oven roasts, griddle-broiled steaks, pot roasts, Swiss steaks, and stew, and also for 3 ground meat ... There was a tendency to cook pot roasts as oven roasts.
|Author||:||Edward William Toepfer, Claud S. Pritchett, Elizabeth Margaretta Hewston|