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Sect. 6. the Principles of Stewing

94. Under this head is comprised slowly-boiled or stewed meats, served with their gravy, and generally flavoured with vegetables of some kind. The chief art here is to keep down the temperature, so as to avoid the hardening of the fibres, and too rapid coagulation of the albumen by heat. For this purpose the meat is put into cold water, and it is very gradually raised to a very low boiling point what is called a "gallop" never being permitted. 95. THE UTENSILS are merely stewpans of suitable sizes, which may or may not be heated by steam-pipes. Stewpans are now almost always rather shallow vessels, or saucepans of enamelled iron, or sometimes of block-tin or tinned copper; and they are either heated on a hot-plate, or kept a proper distance from an ordinary fire, or placed in a water-bath. 96. The various receipts hereafter given, will be found exceedingly nourishing and of good flavour, and in point of economy will go further than any other dishes whatever. It will be seen that in a great many cases, in order to improve the flavour, the meat is either roasted or fried before it is stewed.

CHAP. VI. FRYING OR SAUTEING, BROILING, TOASTING, AND