Home › The Larder And Kitchen › Mortars And Pestles

Mortars And Pestles

Violent boiling should never be allowed with meat of any kind. For soups, stews and other dishes where the juices are to be extracted and form a component part of the soup, the meat should only be simmered. When the nutriment is to be retained in the meat, it should be put into boiling water and made to cook up quickly. This coagulates the albumen which surrounds the fiber of the meat and prevents the escape of the juices. A good mortar is often useful in the kitchen. The cuts show sizes ranging from 1 pint to 1 gallon.

XI. The Component Parts of Meat.

ANIMAL flesh, and, of course, this includes that of birds, is composed of the fiber, fat, albumen, gelatine and osmazone.