Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1881-06-09
Meats for Dyspeptics.


( tain that these steaks when but hal
cooked are not the best food for a veal
/ digestion. A strong flow of gastric
I Juice is necessary TO act upon beef, an,
I that flow 4 weak digestion cannot afford
I So great is the preconceived opinion
about the benefit to be derived from
.rare beef" that people who have
really no power to deal with it will loOl
upon it as the only thing that can sup
port them. This is n mistake. Al
meat to be really digestible ought t.
have passed through heat process il
cooking which will coagulate or thicker
the fluid portions of il, partially softer
I the fiber, and make it easy for macera
ton, and bring the food in such stat,
into the stomach that it does not need
raising in temperature. A weak diges-
ton must always be careful OF raw anc
cold substances-Of substances thai
! bring with them a lower temperature
Raw beefsteak, so much approved of, j:
for time dead weight in the stomach
and although the people eating it may
feel this dead weight for time. they
still persevere in eating it. and think it i.
the only food that will give then
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. rs we progress in the knowl.
edge of food and its action. we shall
more and more discontinue chops and
take to milder way of cooking meat.
Something must be very wrong in oul
food economy if the suffering from the
disarrangement of the digestive process
is so universally widespread. Roasted
beef. when properly done. j:
strengthening. and would be digesti
BILE if it were not eaten in large
quantities and were properly mas.
ticated. Bolting 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 it. The
moment. the matter is thought over, ii
will appear to every thoughtful person,
that if the teeth were given us. they are
for 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 food Is indie
scribable. The outside of roasted meat
should never be taken by those suffer
ing from a weak digestion. Roast NUT
ton is very wholesome food for a
weak digestion, and there can be no
better nourishment than the inner slices
of leg of mutton. Mutton is more
delicate of texture than beef. has finer
fiber. and nearly as much nourishing
property. 1t is easier maSticated, of
lighter weight. and gives far less un-
easiness in the stomach. 1t is also
easier of preparation. A well-covered-
up roast of mutton that has not lost its
gravy in cooking is very wholesome
dish for the dyspeptic. Steamed NUT
ton also is nourishing and light for the
stomach, and should be far more often
served in our restaurants. 1t would be
an excellent change, and vet 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. but flavor
ed with ground cinnamon and sugar.
will follow so well that for once the
dyspeptic need not undergo the newt
able torture after he has dined. Lamb
possesses still more the characteristics
needed for delicate persons. 1t is.
however, not so rich in nutriment as
mutton. BESIDES, it requires such care
FIJI cooking that it is but too often burnt
up in roasting. or boiledtorag A breast
or neck of lamb. gently simmered with
rice, few pepper-corns, mace and salt
being added. also some finely chopped
parsley. is very excellent dish for the
dyspeptic. Veal has excellent proper
ties. Like the meat of all young ami
mails that are. not full grown, it is
tender. but the fiber is not always
digestible and needs careful cooking
Its nutritive properties ace not so good
as those of mutton. but vet are suili-