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Pot-Au-Feu, French, Analysis of The

In the housekeeping of the French artisan the broth-pot yields the most substantial nourishment; the wife attending to it, yet without possessing the slightest notion of chemistry; she places the meat in the pot, with about two quarts of water to three pounds of beef, at the corner of the fire, where, slowly becoming hot, the heat swells the muscular fibres of the beef, dissolving the gelatinous substances therein contained. By these means the scum gradually rises, the osmazome (which is the most savoury part of the meat) gently adds its unction to the broth, and the albumen (which is the muscular part producing the scum), exuding itself, rises to the surface. Thus by the simple process of having conducted her broth-pot by slow degrees, a relishing and nutritious broth has been obtained, and a piece of meat tender and palatable also. Such are the advantages of this truly chemical operation; whilst in inconsiderately placing the pot over too quick a fire, the boiling is precipitated, the albumen coagulates and hardens; the water being prevented from penetrating the meat, the osmazome is hindered from disengaging itself, and thus nothing is obtained but a piece of meat hard in the eating, and a broth without taste or succulence; therefore the greatest masters direct those who are charged with the putting on of the stock-pots, to skim them slowly over a gentle fire, adding at intervals a little cold water, that the scum may rise more copiously; these are the useful results that practice daily evinces to even the least skilful of the profession. It is sufficient to possess but a small share of sense to become quickly aware of these first principles of alimentary chemistry.