The Daily state journal. [volume] (Alexandria, Va.) 1868-1874, 1872-11-21
evening State gu,irnat.
How 10 Cook Meuts

How 10 Cook Meats
The following appears IN the Journal
Chemistry: Cookery in all its branches
both science and an art; o Frenchma
would perhaps rank it among the fine art
There can be no doubt that much valuabl
nutriment is wasted, owing to the impel
feet and irrational methods of preparing 4
which prevail in many households, In fact
the processes to which food is subjected ar
often precisely such as q chemist nigh
ADOPT, II his object were to get rid of it
really valuable constituents, and retail
only what is worthless for the purposes o
nutritlon; or such as some malicious de
mon might devise in order to tantalize hi
victims with empty semblance of nourish
ment, while he was destroying them By
slow starvation. Vegetable food, as
rule, suffers less in this respect than ami
NAL, and we therefore restrict our atten.
ton in the present familiar essay to some
suggestions with regard to the cooking Of
meats.
"The most economical way of using
meat is to cook it in hot water, and serve
it up in its own gravy. IF it is boiled for
preparing soup, the water should not be
too quickly raised to the boiling point,
since this tends to coagulate the albumi.
nous portions and to prevent the Juices
from passing into the water. The meat
should be chopped or cut as fine as possi-
BILE, and stepped for some time in cold wa
ter, which should then be gradually heated
up to atemperature not exceeding 100 de-
grees Fahrenheit, or 62 degrees below its
boiling point. AT the last moment the
soup may be allowed to reach the boiling
point. The bones should be broken
or crushed up into small pieces, and
boiled, or rather simmered, for eight or ten
hours, in order to thoroughly extract their
nutritive matter.
soup contains the greater part of the
saline matter, with the creatine, creatnine.
and Kindred compounds, some of the al
bumen and fat, and an amount of gelatine.
that depends upon the duration of the boil
ing process. Cold water extracts from
one-sixth to one-fourth of the weight of
the solid constituents of the meat and
this watery extract contains nearly all the
savory, saline and crystalline ingredients.
After long continued boiling, meat becomes
q hard mass, composed of tough, muscular
hbres, the areolar tissue connecting them
and parts of the nerves and blood-vessels.
- J;ca,t a.,J ~ hiolo uiihcuiI
;,nnoss;hii ato ~ ue'oio OF Iiavor tnat It IS
,,pos'i",e 70 yen from what animal it
v s;II ro;o as Aleolg remarks, even dog
ssFo 49, ; ~. -,
b.. That as, zee. soup Is oy lar tho
u ue in nS lnaue from mutton IS less de
ssen.I ,t anu Is seldom free from TAT. The
81 AZ, naoie restorative properties OF soup |
as 1870 SI " .ie presence OF large quantity
s ~ n,s Ivy in.rogenious principles. Very
, ,',oi, ~, Yea may utmost De ciassed with
1 1;na a"an.;.: ~ brandy ana tea. Crea-
my, o,eatinine anu other similar substances
y ha a.as pear close resemblance to the
. n;na q yea auu conee, ana the theobro-
:. re- =, ooooa.
r.r -, ~ WISH W COOK meat In such
m ~y 40 W pleserve .ne maximum OF nutri-
. IenJ ~ tne most digestible form, we
'mva p,aI1 :. ~ ia,se pieces IN boiling
S S ana keep IL there for live minutes.
Tue nc nlga temperature coagulates the albu-
=. aon =. tne surface OF Inc meat, stops up
20 po,es, anu mus prevents the juices
rGm esoapins' Ai1er tnls polling OF five
hlnu.es, aua COLI water to reduce the
80 - 80" ~. ~ . uosrecs ranrennelt, ana
, s,,t a. sia. ..Peta'uTe until tne meat
,rnd ~ ~ too s 1! VIII then be
D utr;t;ou 70 os ,, senaer, juicy, savory and
atan coIj sho.'ia niea'' intenaed TO DO
Ss n.tor :, r nhGIu !. pe ailoWea TO cool IN
- in roost;p Which ,no !. mas oeeh coiled:
rst ah;act s mea'' US IN oollng It, the :
lhn,neo 1870 ~ 49,, sn Sn oe 10 .coaguiate the
be asnana a. - si, ~ sur,ae, IN oraer 10 prevent
y =. t;rst n ~ .ne }oloes. Inc meat should
~ s;f,asn n;n1t osose ~ Tue nre, kept there
:, a.ua n.eeI minutes, anu then Withdrawn to I
/, tba ous, ns o. loni .iie neat. II cooked
bon,d J he ~, =, s Ul range, tne oven
nj int i Wy Iant ~. WIEN .s .ne meat is nrst
hort .;,,,n ~ NV ~ a. she same neat ior
nen;n " .h,, .Len oooieu IoWn partially 10y
r. .nas. sno u n ~ cnecklhg the hre), and
= v avas s,as, Snouiu saen DC allowed to go
= thayyo SJTy, so .na' M me inner parts may
nns.In ,Ts.a uohe Z, Inc loss OF weight
,ora ross,;n" na t ,a IS Learly ohe,.nlrd
,s.t hoe tha LIZ ina" AL. ~ ppolllg. hoast
r ,ro ,,r;no;,ies aVol, oecause certan
,oda ~ a pL nv M ueseiopeu py thls !
10, ~ aomr A ansr ~ nv oceasioliai .areog.
!. a.. 20 stn wv, 49, .he surface OF ine meat 7
, apS ~ e. ~ x 'Ne pores anu chech the {
ssRosst,d nat !. so. .u
,xoi;Js M dn.un IS ;o' % wen suited lor
rca = e ~ ~ 'p.p.e3 40 1ohea meat,
law ~ 10 aPI W Sontail aCTlu substances