MEAT
“Meat was made for mouths.”
While it is undoubtedly true that raw meat is, as a rule, more easily
digested than cooked, our present state of civilization demands that it
be cooked, and we can only comply with the demand, preparing the food in
question so that it may be not only attractive to the eye, but in a
manner that will render it pleasing to the taste and readily
assimilated. Cooking softens the tissues, making the act of eating more
enjoyable, and also destroys parasitic growths.
To boil meat when broth is not desired, plunge into boiling water. The
water should be allowed to boil for about ten minutes and then be
permitted to fall somewhat below boiling point and kept at even heat for
a long time. The juices and flavors are thus retained.
It is not desirable that fish should be treated in this manner, as the
boiling water would break it into little pieces.
To stew meat, put small portions into cold water and raise temperature
slowly, until very hot, but not quite boiling. Let it remain thus for
some hours, and a rich broth, as well as juicy and tender meat, will
result.
In roasting meat it is well to remember that the smaller roast requires
the hotter fire. Intense heat produces a semi-solid condition of the
exterior, and prevents the drying up of the meat juices. Great heat
would be inapplicable to large cuts, the exterior of which would be
burned to a coal under such treatment before the heat could reach the
interior.
Young housekeepers and others who are not familiar with the various cuts
of meat obtainable in most of our markets will do well to consider
thoughtfully the accompanying illustrations.