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Stewing
The stewing process for cooking meats is intermediate between boiling and soup-making. Its success depends on a thorough coagulation of the outside of the meat and a slow finishing cooking. The temperature should never exceed 1800 F. The meat should be cut into small pieces, thrown into a kettle containing a small amount of hot fat, and cooked until the surface is thoroughly coagulated. A thickening of flour mixed with water is added, and the whole brought to a boil. It is then allowed to simmer for several hours. This is an economical method of preparing cheap cuts, which become tender and digestible in the process. |
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