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The 1918 Fanny Farmer Cookbook
2
0
By putting meat in boiling water, allowing the water to boil for a few minutes, then
lowering the
temperature, juices in the outer surface are quickly coagulated, and the inner juices are
prevented from escaping. This principle applies where nutriment and flavor is desired in meat.
Examples: boiled mutton, fowl.
2
1
By putting in cold water, bringing quickly to the boiling−point, then lowering the
temperature
and cooking slowly until meat is tender, some of the goodness will be in the stock, but a large
portion left in the meat. Examples: fowl, when cooked to use for made−over dishes, Scotch
Broth.
2
2
TABLE SHOWING COMPOSITION OF MEATS
Articles
Refuse
Proteid
Fat
Mineral
matter
Water
BEEF
Fore−quarter
1
9.8
1
1
1
1
4.1
1
6.1
.
7
4
5
6
4
9.3
2.
Hind−quarter
1
8
1
1
6.3
5.3
1
5.6
.
8
Round
Rump
Loin
.5
8.7
8
.8
9.
1
.
3.
8.5
2.6
4.4
1
.
8
7.3
Chapter XII − BEEF
233
Page
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