Meat

Meat

By
From
Encyclopedia of Food and Cookery

Meat is usually the star around which the rest of the meal revolves. It is the basis of literally thousands of wonderful dishes. As all meat becomes more expensive, it becomes more and more important to choose meat carefully and to get the best from it. For information on characteristics of good beef, lamb, mutton, pork and veal, specific cuts and methods of cooking them, see entries under individual names of these meats.

For poultry see Chicken; Duck; Goose; Turkey.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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