The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-08-07
Meats for InVnlids.

Meats for the use Of invalids should
DE chosen FOR three qualities--digesti-
Dlllty, nutrlment and suitability to the
case in hand; the last consideration is
The most imp ortant. A meat may be
ten Ter, nutritious, and ordinarily digest
lble, but If from any idiosyncrasy of the
patient, or from his lack Of capacity to
assimilato it's nutritive properties, it
fails to afford the desired nourishmcnt,
its use should not be continued. Pre-
supposing that the physician iscogniZant
OF his PATIENTS physical peculiarities, he
IS the best judge Of his diet, and usually
will Indicate it; but general information
OH the subject is always useful to those
i'll charge of tho sick-room.
Beef is the meat most used in health:
it is the most stimulating and nutritious
Of all flesh when the system is able to
digest it, and it's flavor does not offend
the most fastidious palate: it is always
in season. But in some physical con-
diti0ns the use Of mutton is preferable,
because it is less stimulating, less high
satk tk9SaaSsa SaBSsssa 1t aBd rJ}ye J@}1Se adiesstiRe
than beef, because it's nutritive clements
ton is a better meat than beef for dys-
peptics. The broth made from mutton
is no more digestible than that of beef.
| and is less nutritious. If all fat is re-
moved from it in cooking, its flavor is
more delicate. Lamb should not be
used by dyspcptics; although tender it
Is less nutritious, because immature.
and less digesLible, because its soft, semi
glutinOuS tissue renders complete masti-
| cation difficult. Iflamb is USED during
illness it should be bro,led, 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
! indigestibility Of veal is due to this
| looseness OF fiber, it also should be
| thoroughly cooked.
! There is no reason why underdone
meat should be considered more nutri-
tious than that which is moderately and
properly cooked, with all its juices pre-
served. The chemical elements Of ,n-
dcrdOnc meat are not sufficiently acted
upon by heat to be either readily digest
ell or assjmilated. Unless physician
orders 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.
| or 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 port, cut very
thin and broilcd, is sometimes given to
inValids as an "appetiZer" in New Eng
land. Broilcd English bacon is used by
dyspeptics in England, where it is con
sldcred by physicians to possess exccp-
| tiOnal ullaliteS moro 0r less cIratiVn i,
dyspepsia. 1t should, if possible, he
cooked in double gridiron over Il mod
crate fire and, when delicately Drowned
served hot with very little Cayenne
pepper busted over it. When the fire
10 not in good condition for broiling, the
bacon may be laid on slices Of bread AZ
ranged in a dripping-pan and quickly
baked in very hot oven; the bread will
absorb all the fat which flows from the
the bacon; Of course, it is not to be eat
cn by the dyspcptic invalid, but tho
toast with the bacon on it is not baG
breakfast dish for healthy people,