Elements of the theory and practice of cookery

hours, or until only ash is left. B. Into a test-tube of water put a pinch of common salt, and add a few drops of silver nitrate. The latter forms with the salt a white cloud. Xow add silver nitrate to beef-juice diluted with water. What salt does beef contain ? Directions for preparing Bottled Beef-juice Cut into small bits one pound of lean beef from the top round. Put it in a glass jar, put on the cover, and set the jar, wrapped in cloth, or supported on a trivet, in a kettle of cold water. Heat the water slowly to about 130° F., or till it steams, let it remain at this temperature four or five hours, then strain, pressing the meat to obtain all the juice. (For directions for serving, see p. 305.) Albuminous food being most easily digestible raw, raw beef-juice is desirable for persons with weak diges- tion. In preparing bottled beef-juice the object is to apply just heat enough to express the juice, without coagulating it. If the water in the kettle becomes too hot, the juice thickens and turns brown. 262. Experiments showing the action of cold water and of salt upon meat. — A. Cover a bit of raw meat with cold water, and observe how quickly the water becomes red. What does this show ? Is anything besides blood drawn out ? B. Filter the water through filter-paper and heat the filtrate, i.e. the liquid that passes through. Has any albumin dissolved in the water ? C. Sprinkle a bit of raw meat with salt. What does the salt do to the juices of the meat? How do these afterward act upon the salt? What conclusions do you draw from these experiments with regard to (1) putting meat into water to wash it, and (2) salting meat before cooking it ? 148 THEORY AND PRACTICE OF COOKERY 263. Care of uncooked meat. — As soon as meat is brought into the house, take it out of the wrapping- paper, wipe it with a damp cloth, cut out any part dis- colored by a meat-hook, and set it away in a cool place. HOW TO COOK TENDER MEAT: BROILING, ROASTING, BOILING 264. When the whole piece of meat is to be eaten, we desire so to cook it as to retain all the juice. This is done by exposing it for a short time to heat intense enough to harden the albumin on its surface, thereby sealing up the juices inside, and then for a longer time to a lower temperature, to complete the cooking of these juices. Can you think of two reasons for not cooking it at a high temperature all the time? Would you choose a thick or a thin piece of meat for broiling ? Why ? One with much or little connective tissue ? Why ? 265. Meat : tough and tender. — Meat, to be wholesome, must come from a healthy animal ; to be nutritious, from a well-nourished one. Much-used muscles absorb much food material, making rich, juicy meat. This is, how- ever, tougher than that of parts less used, because the connective tissue and fibre increase as well as the con- tents of the muscle-tubes. In which parts of the ox or sheep would you expect to find tender meat ? In which parts tougher, juicier meat ? 266. How to know good beef. — The lean of good beef is firm, elastic, and, when first cut, purplish red, the sur- face becoming bright red and moist after exposure to THE FLESH OF ANIMALS 149