Synopsis
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1854 Excerpt: ...In roasting, from the greater evaporation of the water, and the melting away of the fat, meat loses more weight than by boiling--not less than a third, while by boiling, rather less than a fourth is lost. It is an error to beat or squeeze meat before cooking, for by the loss of the juices, it is rendered comparatively tasteless. The first step is to subject it to a sudden and strong heat, because thereby the fibres contract Nature's Table. 31 and keep in the juices. Hence, for boiled meat, the pot of water should be boiling before the meat is put in; unless, indeed, when beef-tea or barley-broth is wanted, the opposite object being then sought; namely, to extract the juices. Guided merely by their sensations, men have, in the course of time, come to find, what science now confirms, that it is not good to live too much on one kind of food, and that there are certain articles which it is well to put together in diet. To vary our fare, and bring certain things together for our meals, is attended with the good effect of making the abundance of fat, starch, gluten, or other substance, in one article, compensate for its want in another. Thus, the fat of butter and cheese makes up for its small proportion in common bread. The fat of bacon, in like manner, remedies its deficiency in eggs, and abates the constipating quality of the latter article. Bacon is, for the same reason, relished with fowl and veal. Your meals should be three--Breakfast, dinner, and tea: No more if you wish a long liver to be. Cheese and pastry to digest, Puts the stomach to the test; Much of one thing, or too many, Scarcely suits the powers of any; Note well that the lightest rations Leave the pleasantest sensations. If you wish your life to last, See you never eat too fast; Reason why, if y...
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