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Seamless Granite Stew-Kettle

XIV. How to Stew.

STEWING is slowly simmering in a tight vessel. The liquid should never actually boil. The fire must be slow and the process continued until the meat is quite tender. If only the pure gravy is desired the meat is put into a close jar and this placed in a stewpan of water. If the meat is stewed in water this must be graduated, so that, when done, the gravy will be of the required thickness. If vegetables are used, twenty minutes will suffice to cook them, if they are properly sliced. Stewing is simply slow cooking or gentle simmering in a vessel closed as tight as possible, and with very little water. A digester is a form of stewpan, closed steam tight. This process will, if long continued, disintegrate the bones.