Middle class cookery book

Meat to be made into soup must be differently treated from meat to be served as a joint. To make soup, we must draw the juices out of the meat, and for this pur- pose the meat must be cut into small pieces, put on with cold water and salt to draw out the juices, slowly warmed, then simmered — not boiled, v If, however, the meat is to be cooked for eating, we must on the contrary keep in the juices. This is done by exposing the meat for a few minutes to a strong heat, which hardens the albumen on the surface, and so forms a case which keeps the juices from running out. The special modes of forming this casing will be found in the general directions for the different ways of cook- ing. Salted meat, however, should be cooked without this process of hardening, and should be put on with cold water, to soften the fibre and draw out some of the salt. The power of salt to draw out fluids causes salted meats to be much less nutritious than fresh meats ; because not only is the fibre hardened by the salt, but the nourishing fluids are drawn out, and are thrown away with the brine. Salt does not affect fat in the same way — hence well-cooked fat bacon is more digest- ible than ham. Hard water is best for boiling fresh meat for eating, as the lime in it helps to harden the outer surface. Soft water is best for soup and salt meat, as it does not exercise the same hardening effect. The water in which meat is boiled should be used as stock for soups or gravies, as certain of the nutritive properties of the meat are found in it. The finer pieces of meat which are juicy and tender CHAP. 11 THE PRINCIPLES OF COOKERY 13 in fibre are generally roasted or boiled, as these pro- cesses serve to retain the juices and sufficiently soften the fibre. Coarser and bard pieces should be stewed, as long, slow beat is needed to soften them. Gristly pieces should be slowly boiled or stewed ; because it is only when cooked with liquid that the gristle can become soft. Dry heat, as in roasting, whether before the fire or in the oven, makes gristle tough like leather. Fish contains less albumen than most kinds of animal food ; but the same general principle of cookery should be applied to it. The oily kinds, such as mackerel, herring, and salmon, the most nutritious though least digestible, are best suited for grilling. In white fish the oil is principally contained in the liver, which is generally removed from the fish, but may be used in various ways. White fish are generally boiled, fried, or baked. The liquor in which fish is boiled should be used as stock for soup, as there is much nutriment in it, and it is to be regretted that it is so generally thrown away.