The Red Cloud chief., 1881-07-07
Meats for Dyspepdcs.

In AmeT1c3. DceI taxes p~rcCtueuCc
over other meats; generally cooked IN
pieces, or what we call steaks. ! main
tain that these steaks when but half
cooked are not the best food for a weak
digestion. A strong flow of gastric
Juice is necessary To act upon beef, and
that flow q weak digestion cannot afford.
So great is the p~reconceived opinion
about the benefit 10 be derived from
'.rare beef" that people who have
really no power to deal with it will LOOK
upon il as the only thing that can sup
port them. This Is n mistake. All
meat to be really digestibie ought to
have passed through a heat process in
cooking which will coagula;e or thicken
the fluid portions of i, partially softea
the fiber, and make IL easy for macera-
ton. and bring the food in such a state
into the stomach that it does not need
raising in temperature. A weak diges-
ton must always be careful OF raw and
cold substances-of substances that
bring with them a lower temperature.
Raw beefs,eak. 50 much approved of. is
for n time n dead weight in the s.omfch,
and although the people eating il mas
feel this dead weight for a time, they
still perseYere in eating it. and think ills
the only food that will give them
strength. Let steaks and chops be
done through with quick but gentle
heat. and they will be no burden On the
stomach. | am, however, also of opin-
ion that. as we progress in the knowl-
edge of food and its action. we shall
more and more discontinue chops and
,.tn . ,,.itar g ..aE,~ nn...
Something must be very wrong in our
food economy il the suffering from the
disarrangement of the digestive process
is so universally widespread. Roasted
beef. when properly done. is
strengthening. and would be digesti-
be il it were not eaten in large
quantities and were properly mas
ticatcd. Boiling food is about the
worst way of eating for a weak diges-
ton. and is actually one Of the principal
reasons why we suffer from Il. The
moment The matter is thought over, II
will appear to every thou shtful person,
that il the teeth were given Us, they are
for q purpose. and that some time must
be necessary, to bring the food in a
properly macerated condition into the
stomach. The WEAKNESS and dead
weight felt after bolted fool is indie
scribablc. The outside of roasted meat
should never be taken by those suffer
Ing from n weak digestion. Roast INIT
ton is a very wholesome food for a
weak digestion. and there al be no
better nourishment than the inner slices
of a leg of mutton. Mutton is more
delicate of texture than beef. has a finer
fiber, aud nearly as much nourlshing
property. 1t is easier m~asticated, of
lighter weight, and gives far less I'M
easiness in the stomach. IL is also
easier of preparation. a w~ell-covcred-
up roast OF mutton that has not lost its
gravy in cooking is a very wholesome
dish for the dyspeptic. Steamed nut
ton also is nourishing and light for the
stomach. and should he far more often
served in our restaurants. 1t would be
an excellent change, and yet it is but
seldom met with. A slice or two OF a
steamed leg of mutton. with caper
sauce and some light vegetable, may be
eaten with safety by a delicate person.
A rice pudding. well stepped in milk
and prepared without eggs. bnt flavor
ed with ground cinnamon and sugar.
will follow 10 well that for once the
dyspeptic need not undergo the newt
able torture after he has dincd. Lamb
possesses still more the characteristics
needed for delicate persons. 1t is,
however, not so rich in nutrimcnt rs
mutton. Besides. il requires such care
full cooking that il is but too often burnt
up in roasting. or boiled In rags. y breast
or neck of lamb, gently simmered with
rice. a few pepper-cornS. mace and salt
being added, also some tinely-choppcd
parsley. is a very excellent dish for the
d%yspeptic. Veal has excellent proper
ties. Like the meat of all young ami
tender. but the fiber is not always
digestible and needs careful cooking.
Its nutritivc properties are not 50 good
as those of mutton, bu. yet are sutli-
cient to make it a valuable food. Veal
should be well done, but be gently
cooked, so that all the albumen in it is
cOagulated or set and the fiber well
softenei. Roasted veal is n dish in
which a weak digestion may indulge
sometimes, il the roasting process has
not been such as TO put the meat in an
O~vcrheated oven, where the juice is
dried out, but if the meat has been o V
cred with CREASED paper or a
while roasting, and so remains moist
and becomes tender. Steamed veal Is
more digestible if carefully prepared,
and can be eaten with profit. together
with a slice of tongue. About pork
there are many different opinions. My
W is that it is not so indigestible rs it
- ,,,l 20 IN 20 - =, nnnn an1 ha, hnan
properly and carefully fed. In all ami
NAL food a great deal depends upon the
manner in which the animal has been
fed. AMI perhaps no flesh shows its
breeding and feeding so much as that
of the pig. Pork should not be dark
and too red when bought, but have a
delicate pink color and very white fat.
Never cook it violently; such cooking
hardens the fiber and makes il indiges-
tible. Cover the meat in the owe aud
do it gently. | never haste any meat;
there is no necessity il it is covered. 1t
should cook BY its own fat. Ii veal is
very dry and has not fat enough. let it
be covered with creased paper or
rubbed over with pieces OF but
ter, or some mild fat bacon be
put around it. Half our indigestion is
derived from the careless manner in
which meat is cooked. Roasted pork
may now and hen be INDUCED in by
those that are not far gone in dyspep-
STA. but only if it is Young and can be
got well cooked; if that is not the case.
leave it alone and do not touch it.
Sailed meats are more indigestible than
fresh meats, and Yet how carelessly
even delicate people sit down to corned
beef, while negiecting the more digest
ible article-mildly sailed pork. Salt
drives the watery elements from the
meat, and. therefore, hardens the fiber.
for it closes them up more. 1t is. how
ever. possible to soften sailed meat in
cooking. if it is properly done. Let it
simmer very gently and longer than
fresh meat, with not too much water,
and place it in the saucepan with warm
ish. not with cold water. / steam the
beef If well pressed when done, the
beef will become tender. and a slice or
two when so cooked a be digested.
There is a mild way of seasoning pork.
which would much enhance the value
of that meat. A hand or shoulder of