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The Albumen

Albumen is a substance well known as composing the white of eggs; the albumen of flesh is similar. Its office is to keep the fibers from becoming haid. Under the influence of heat it coagulates, and prevents the fibers from becoming dry. It is more abundant in young than in old animals. The more albumen the flesh contains, the more tender it is. Hence, also, the flesh of young animals is whiter than that of old ones. If soup is to be made, the meat must be heated very slowly, in order that the albumen may not be coagulated too quickly; but if the meat is to be eaten, heat it to the boiling point quickly, to coagulate the albumen, and thus retain the gelatine and the osmazone, the latter of which gives flavor to the meat. The Gelatine. Gelatine is the glutinous substance of flesh. It is without flavor, but extremely nutritious; from it is made jelly. It has the power of dissolving bone. Powdered bones are completely dissolved in it. Bones contain much gelatine, two ounces having as much as a pound of meat. Hence, the economy of having much bone in the soup meat, or that for stews, etc.