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     Place the meat in a saucepan of boiling water and then keep the water boiling rapidly for five minutes after the meat is added. Then place the saucepan in a position where it will cook just below the boiling point for the required length of time. Constant and rapid boiling will cause the albumen in the meat to harden; therefore, no amount of cooking afterward will soften the fibre. It will only cause the meat to fall apart without being tender.

     It is important to keep the saucepan closely covered. This will prevent the delicate aroma from evaporating.

     Braising: Meat is placed in a hot saucepan and turned quickly and frequently. It is cooked in its own juices in a closely covered saucepan.

Steaming: Cooking meat by placing in steam bath or steamer.

Grilling: Cooking meat over a hot fire on a grill made for the purpose.

     Broiling: A very hot fire is necessary for this mode of cooking meat. Only the choicest, tenderest, and most delicate cuts are suitable for cooking by this method. The strong heat instantly coagulates the albumen by searing it, thus retaining all its juices and flavor. That this method may be successful it is very necessary that the meat be turned every few minutes. This also insures it being cooked evenly.

     Pan Broiling: This is another method of cooking the fine cuts of meat when it is not possible to broil them. Broiled meat is more healthful and also less wasteful than any other form of cooked meat.

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