The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1873-02-19
Directions for the proper Cooking
of Meat.

OF Meat.
ne foiiovius appesrs In the u-=al q CA7ulS:r,r:
CoOSvry. in al It's branches, is both science aud
an art, Frvnehrnsu would perhaps rank Il amOuS
the 6ue srtS There CAD be no doubt that much val
liable uuiriment s wasted, owing 10 the imperfect
ard irrsti0oal methods Of preparing It, which pre-
vail 10 many households In fsct The processes 10
which food i subjected Ofrn precisely such as
chemist might adopt if bis object Wsrv 10 get rid
OF its rally valuable constituents, snd retain only
what + worthless for purposes Of nuttious or such
a. some malicious demon might devise IN order to
tautslirs bis victims With the empty seublauee Of
[ ncurishmeut Whiie he Was destroying them BY slow
starvstion. Vegetable food, 4 rule, suffers les
il this respect thar auoal snd We therefore restrict
our sttrutiou in the present familiar essay to some
suggesfions With regard 10 the cooking Of meats
TIE most eeououiical way Of using meat IS TO
cook It in hos Waier and serve il up in lis gravy.
II il Is boiled tor Prepsrag soup the water should
not be too quickly raised to the boiling POut since
this tends to coaxuste the albumiuOus portions and
70 prvyeut the iuices from passing into the water
The meat should Be chopped or cut as tine posi-
be, aud STEPPED Tor some tine in cold water, which
I should then Be gradually heated TO a temperature
rot exceeding $50 Fahrenheit or o. below its boil
I ing point. AT the last moment. the soup may Dc
SLOWED TO reach the boiling point. The bones
should b crushed or brckeu up into small pieces
ard boiled, or rather siu1sred, for eight or ten
hours il order thoroughly 70 extract their uuritiye
matter.
Soup contains the greater part OF the saline mat
ter with the cryHsiue creaiinine, and kindred eom
pounds some Of the aIbuuen aud fai. and an amount
OF gelaiiae that derends upon the duration OF the
boiling process Cold wzier extracts from one
sixth 70 oue fourth Of the weight Of the solid coz
stueu,s Of the meat; and this wa,ery extract con-
taus nearly all the savory, saline, aud crystalline
Ingredients. Aher long-eoutinued boiling. meat
becomes hard mass. composed Of tough, muscular
6bres the areor tissues connecting them and parts
OF the nerves and blood vessels This Is difficult 10
mtsticate more difficult TO digest, and devoid Of
favor that It Is impossible TO tell from what snima
iicams As Liebig remarks, even dog will reieetii.
For fnvalids. beef soup Is BY far the best. That
made from mutton is less dige<tible, snd IS seldom
free from fat The remarkable restorative properties
Of soup are due 70 the presence Of large quantity
OF highly heterogeneous principles. Very strong beef
tea nav almos, be classed with such stimulants
brandy and tea Creatiue. crsatiuiue, and other
similar substances in meat bear close resemblance
TO the theme OF tea and coffee aud the ,heooromine
Of cOeoa.
five wish to cook meat IN such way to pre-
serve the maximum Of uutrimeut in the most digest
fble FORM we should place it 10 large pieces in boil
inz water, and keep it there for five minutes. The
high temperature coagulates the slbumen at the
surface OF the meat, stops up its rOres, and thus
prevents the juices from escaping. Afer this boil
ing OF i've minutes add cold water 10 reduce the /.
heat TO shout $50 Fahrenheit, ard keep it at that
temperature Until the meat IS sufficiently cooked. 1
It VIII then De found to be tender juicy savory and
uufritaas Salted meat, intended TO be eaten cold,
should be allowed 10 coolin the water ia which It
has been boiled
In roasting meat. As in boiling il the first object
should be to coagulate the aIbumen al the surface,
in order to prevent the escape Of the juices. The
meat should be at first placed close TO the fire. kept
there f0rten or fifteen minutes sud then withdrawn
TO greater distance from the heat If cooked ir
the oven Of stove or = range. the oven should be
very hot when the meat is frst put into IT, kept at
the sane heat tor a short time. then cooled down
partially (by opening the door or checking the FREE
and the roasting should then be allowed to 90 on
very slowly, 50 that the inner parts may be thor
ouzhly done The loss Of weight tmostly water and
fa Is nearly ouethir more in roasting than in boil
ing Roast meat has the richer favor, because GER
tain aromatic principles are developed by this mode
OF cooking. The occasional dredging OF -four over
the surface Of the meat helps to stop up the pores
and check the escape Of the fat Roasted meat is not
20 well suited for invaIids and dyspeptics as boiled
meat since il IS apt to contain scrid Substances
formed out OF the highly heated fat. BroIlfng is
species Of roasting, but 1t ordinarily produces a
somewhat more digestibIe food for the dyspeptic
FRYING Is the worst possible mode Of cooking meat
specially for persons whose digestive powers are
lot vigorous as 1t almost Invariably develops very
Grid substance known acroleine aud suudry fatty
eids that are nearly as unwholesome.
Stews and hashes are often very savory, but sell
lon Sgree with weak stomachs. Theyare far better
yhen made from fresh meat than from that " hieh t
as been already cooked The repeated cooking Of t
ny kind Of food detrac;s materially from the uutri-
i've quality. As some ore has said: It is better TO
cheat our good cold beef and mutton in our stom- =
chs than il our frying pans or steviHg pots
Sailed meat is less nutritious than fresh because
luch Of its saline matter is dissolved out BY the Il
rue. 1t is well known that seurTy is often pro Il
uced BY the continued use of salt meats without q
sh vegetables Some have asserted that meat nay I.
ecome poisonous BY being cured IL brine that has .,
cen used again and agaiu; bat however that may
E. the favor Of meat kept in old brine can hardly be
good as if the liquid was fresh made