Season meat. Dredge with flour. Sear in hot pan until well browned. Place oil rack in pot containing water to height of one inch, but do not let water reach the meat. Keep water slowly boiling. Replenish as needed with boiling water. This method renders tough cuts tender, but requires several hours cooking. 2. Stewing--A combination of methods which draws part of flavor into gravy and retains part in pieces which are to be used as meat. Cut meat into pieces suitable for serving. Cover one-half of meat with cold water. Let stand one hour. Bring slowly to boiling point. Dredge other half of meat with flour and brown in small amount of fat. Add to the other mixture and cook slowly 1-1/2 to 2 hours, or until tender, adding diced vegetables, thickening and seasoning as desired one-half hour before cooking is finished. 3. Fricasseeing--Cooking in a sauce until tender, meat which has been previously browned but not cooked throughout. Brown meat in small amount of fat. Place in boiling water to cover. Cook slowly until tender. To 1 pint of water in which meat is cooked, add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cup milk, thoroughly blended. When at boiling point, add one beaten egg, 1 tablespoon chopped parsley and 1 tablespoon cold water well mixed, Add cooked meat and serve. [Illustration: VEAL] Neck for stews. Shoulder for inexpensive chops. Sweetbread--broiled or creamed. Breast for roast or pot roast. Loin for roast. Rump for stews. Cutlet for broiling. [Illustration: BEEF] [Illustration: LAMB AND MUTTON] Neck--use for stews. Shoulder for cheaper chops. Breast for roast Ribs for chops or crown roast. Loin for roast. Flank for stews. Leg for cutlet and roast. [Illustration: PORK] Head for cheese. Shoulder same as ham but have it boned. Has same flavor and is much cheaper. Loin used for chops or roast. Ham for boiling, roasting or pan broiling. LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE