Remove bones and gland. Cut off all fat. Roll & tie (I don't always do this depending on how well the leg was prepped). Roast at 325° for 30 minutes per pound.
Brown the roast in fat or beef tallow. Drain. Add ½" water and salt to the pot. Simmer for 2-3 hours. Add vegetables & chopped onion & seasonings & more water for the last ¾ hour. Turn up the heat until boil, then back down to low simmer.
Roast at 325° according to the following table:
| Weight | Cook Time |
| 3 – 5 pounds | 35 minutes per pound |
| over 5 pounds | 30 minutes per pound |
Use a whole or half loin preferably on the rib. The chine should be sawed almost off, but sit the roast on it to cook. Remove the roast from the refrigerator ½ hour before cooking. Roast the pork at 350° for 30 – 45 minutes per pound. If the pork is a rolled roast, cook it 50 minutes per pound.
Stuff and rub heavily with butter. Cover. Roast at 450° according to the following table. Uncover the bird for the last 20 minutes so that it will brown.
| Weight | Cook Time |
| 6 – 9 pounds | 2¼ – 2½ hours |
| 10 – 13 pounds | 2¾ – 3 hours |
| 14 – 17 pounds | 3 – 3¼ hours |
| 18 – 21 pounds | 3¼ – 3½ hours |
| 22 – 24 pounds | 3½ – 3¾ hours |
For a 3 – 4 pound chicken, roast at 450° for 1½ hours. Uncover the bird for the last 30 minutes so that it will brown.
Start with the steak at room temperature. Pat it dry and rub it with olive oil. Heat a large skillet to medium-high with a good coating of olive oil or beef tallow. Salt and pepper one side of the steak and put it in the hot skillet for 3-4 minutes seasoned side down. Season the other side as it cooks. Flip the steak and cook it on the other side for 3-4 minutes. Take the steak off the skillet and let it rest for at least 5 minutes. Slice the steak across the grain.