Meats
There are two general principles governing the cooking of meats, which are: 1st. All roasts should be placed in a very hot oven, and some cooks prefer to sear chem in a hot griddle before placing them in the oven. The outside surfaces become slightly solidified, thus retaining all the rich juices. Similarly the outside surfaces of steaks should be seared for same reason. 2nd. All meats for soups or stews in which all or part of the juices are required separated, should be placed in cold water, and allowed to come to a boil. This permits of the extraction of the juices, as the outside surfaces are kept soft.