We have now to deal very briefly, but we hope clearly, with the
flesh of wild and domesticated animals, rich in nitrogen, fatty matter,
and saline properties, eggs, which consist chiefly of nitrogenous matter,
being deficient in the heat-giving element (carbon) ; fish, deficient in
saline properties, but rich in nitrogen ; and vegetables, all more or less
rich in carbon. Bearing these things in mind — and remembering that
food substances containing nitrogen are those which, when digested,
or in a soluble condition, form blood, and those which are without it
(carbonaceous) go to preserve that animal heat which keeps it circulat-
ing, and that one without the other surely brings disease and death —
let us pass under review first butcher’s meats, the chief importance of
which as food resides in the fact that their composition is identical
with that of our own bodies, and that, therefore, meat is the food most
fit for conversion into our own tissues. No other food leaves so little
refuse. In summer less meat should be eaten than is necessary in
winter. In connection with its use Dr. Edward Smith points out, as
worth noting, that the bowels as well as the stomach of flesh-feeding
animals are very much less in size than those of vegetable feeders, and
says, ‘ When we compare the nutritive qualities of meat with, for
example, those of flour, we are liable to doubt either the correctness
of the statement of its nutritive elements or its greater superiority as
a food, for in their ultimate composition they do not differ very greatly ;
but the explanation (at least in a great part) is found in the fact that
there is much more water in flesh than in flour, and consequently that
the really nutritive part of the meat occupies only a small part of the
whole.’ To begin with
Beef.
One ounce of this food, says Hallet, a chemical authority of no small
eminence, contains the essence of many pounds of hay, turnips, and
other vegetables ; and in consequence of this persons who have a
superabundance of animal heat should not partake of it too freely,
while those who by hard exhaustive work need a larger supply of
vigour-giving nitrogen will find it a very suitable food. Beef is more
nourishing and digestible roasted than boiled, and is said to be almost
the only species of animal food with which the stomach is not easily
surfeited. It is also the food upon which the greatest amount of
manual labour can be performed.
Mutton.
In its'prime condition — say, in its third to sixth year — mutton is the
most easily digested of meats, and should be eaten in preference to beef
or pork by invalids and children, and by persons whose digestion is im-
paired or whose habits of life are sedentary. When full fed and not
previously overdriven, it is fairly supplied with fat. The quality of
FOOD IN RELATIONSHIP WITH NUTRITION AND DIGESTION. 27
0
English mutton, however, varies much with the sheep producing it,
that from the fat, coarse-wooled animals being dry and coarse in grain,
while famous breeds, such as the Southdown, Cotswold, etc., yield
fine-grained, tender, juicy, and deliciously high-flavoured flesh.
Veal.
Page 12
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
We have now to deal very briefly, but we hope clearly, with the flesh of wild and domesticated animals, rich in nitrogen, fatty matter, and saline properties, eggs, which consist chiefly of nitrogenous matter, being deficient in the heat-giving element (carbon) ; fish, deficient in saline properties, but rich in nitrogen ; and vegetables, all more or less rich in carbon. Bearing these things in mind — and remembering that food substances containing nitrogen are those which, when digested, or in a soluble condition, form blood, and those which are without it (carbonaceous) go to preserve that animal heat which keeps it circulating, and that one without the other surely brings disease and death — let us pass under review first butcher’s meats, the chief importance of which as food resides in the fact that their composition is identical with that of our own bodies, and that, therefore, meat is the food most fit for conversion into our own tissues. No other food leaves so little refuse. In summer less meat should be eaten than is necessary in winter. In connection with its use Dr. Edward Smith points out, as worth noting, that the bowels as well as the stomach of flesh-feeding animals are very much less in size than those of vegetable feeders, and says, ‘ When we compare the nutritive qualities of meat with, for example, those of flour, we are liable to doubt either the correctness of the statement of its nutritive elements or its greater superiority as a food, for in their ultimate composition they do not differ very greatly ; but the explanation (at least in a great part) is found in the fact that there is much more water in flesh than in flour, and consequently that the really nutritive part of the meat occupies only a small part of the whole.’ To begin with
Beef.
One ounce of this food, says Hallet, a chemical authority of no small eminence, contains the essence of many pounds of hay, turnips, and other vegetables ; and in consequence of this persons who have a superabundance of animal heat should not partake of it too freely, while those who by hard exhaustive work need a larger supply of vigour-giving nitrogen will find it a very suitable food. Beef is more nourishing and digestible roasted than boiled, and is said to be almost the only species of animal food with which the stomach is not easily surfeited. It is also the food upon which the greatest amount of manual labour can be performed.
Mutton.
In its'prime condition — say, in its third to sixth year — mutton is the most easily digested of meats, and should be eaten in preference to beef or pork by invalids and children, and by persons whose digestion is impaired or whose habits of life are sedentary. When full fed and not previously overdriven, it is fairly supplied with fat. The quality of
English mutton, however, varies much with the sheep producing it, that from the fat, coarse-wooled animals being dry and coarse in grain, while famous breeds, such as the Southdown, Cotswold, etc., yield fine-grained, tender, juicy, and deliciously high-flavoured flesh.
Veal.