Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-08-17

chosen for three qualities---.ligestibil
nutriment and suitability to the case in
hand the last consideration is the most
important. A meat may be tender, nu-
tritious, and ordinarily digestible, but if
from any idiosyncrasy Of the patient, or
from his lack OF capacity to assimilate its
nutritive properties, it fails to afford the
lesired nourishment, its use should not
he continued. Presupposing that the
physician is cognizant cf his patients
physical peculiarieties, he is the best
Judge of his diet. and usually will indi-
cate it but general information on the
subject is always useful to those in charge
of the sick room.
Beef is the meat most used in health ;
1t is the most stimulating and nutritious
OF all flesh when the system is able to di-
gest 1t, and its flavor does not offend the
most fastidious palate it is always in
season. But i'll some physical conditions
the use of mutton is preferable, because
it is less stimulating, less highly favored,
and more digestible. In such cases it is
really more nutritious than beef, because
its nutritive elements can be assimilated {;
for instance, mutton is better meat than
beef for dyspeptics. The broth made
from mutton is no more digestible than
that of beef, and is less nutritious. II
all fat is removed from it in cooking, its
flavor is more delicate. Lamb should not
be used by dyspeptics; although tender,
1t ls less nutritious, because its soft, semi
glutinous tissue renders complete masti-
cation difficult. If lamb is used during
illness it should be broiled, because by
that process its loose texture is made
comparatively dense, and the entire sub
stance OF the flesh is thoroughly cooked.
The flavor Of lamb is, of course, more
delicate than that of mutton. As the in
digestibility OF veal is due to this loose
ness of fiber, it also should be thorough
ly cooked.
There is no reason why underdone
meat shodld be considered more nutri-
tious than that which is moderately and
properly cooked, with all its juices pre-
served. The chemical elements of un-
derdone meat are not sufficiently acted
upon by heat to be either readily digested
or assimilated. Unless physician or
ders raw or partly cooked meat for some
special dietetic reason, it is far better to
give an invalid well-done meat, or that
which is only medium rare.
OF course pork should not be eaten by
any one who has not the strongest of di-
gestive organs. Salt pork with lean flesh
is difficult to digest fat salt pork, cut
very thin and broiled, is sometimes given
to lnvalids as an appetizer in New Eng
land. Broiled English bacon is used by
dyspeptics in England, where it is CON
sidered by physicians to possess excep-
tional qualities more or less curative in
dyspepsia. 1t should, if possible, be
cooked in double gridiron over moder-
ate tirs and, when delicately Drowned,
served hot with very little cayenne pep
per busted over it. When the fire is not
i'll good condition for broiling, the bacon
may be laid on slices of bread arranged
in dripping-pan and quickly baked in a
very hot oven the bread will absorb all
the fat which flows from the bacon OF
course, it is not to be eaten by the dys-
peptic invalid, but the toast with the ba-
con on it is not a bad breakfast dish for
healthy people.