bone. In soup making this is the object to be accomplished. When meat is to be served with the broth, as in the case of a stew, it should be put on in cold water, brought quickly to the boiling point (212° F.), then allowed to simmer (185° F.) until the meat is tender. The cheaper cuts should always be used for soups and stews.
In broiling, baking, or roasting the object is to avoid, as far as possible, the loss of nutritive value from the meat. This is accomplished by subjecting the meat to a high temperature, thus searing the surface as quickly as possible, which causes the albumen to coagulate.
Digestibility.
Meat is easily digested and well absorbed.
Experiments have shown that raw meat is more readily digested than cooked meat, but lacking in taste and flavor, would soon become unbearable if introduced into the daily dietary.
The digestibility of meat depends upon the length and thickness of the individual fibres, the quantity of fat between the fibres, and the hardness and denseness of connecting tissues. Jessen has found that beef and mutton are digested in the same time. It cannot be denied, however, that the fat of mutton is more difficult of digestion than the fat of beef, owing to the larger quantity of stearic acid present.
The meat of young animals (veal excepted) is more easily digested but less nutritious than the meat of older animals—as the walls of the muscle tubes are more delicate and there is less connective tissues.
WAYS OF COOKING.
Beef Balls.
Wipe a small piece steak cut from top of round, and cut in one-fourth inch strips. Lay strips on board and scrape separately, using a silver spoon, with grain of meat first on one side and then on other, to remove soft
