Dyspepsia / by John Dewar.

  • Dewar, John.
Date:
[1891]
Catalogue details

Licence: Public Domain Mark

Credit: Dyspepsia / by John Dewar. Source: Wellcome Collection.

    73/98 (page 67)
    after-process of cooking. Liebig says 1700 Fahr. should be the highest temperature in cooking meat. The longer meat is kept before cooking the more digestible it becomes, as the fibres get more tender and soft. When meat is to be boiled Liebig says it should be placed in boiling water, and that the boiling should be kept up for a few minutes, then taken off the fire, and kept at the side with a temperature of from 1580 to 1650 Fahr. The colouring matter in the blood is not changed in colour below 1500 or 15 8° Fahr. Liebig says poultry is done sooner than beef or mutton, as it is white, and contains little blood. By boiling meat in this way all the goodness remains in the meat. If the richness is wished for in the soup or the water (as in beef-tea), then the meat should be placed in cold water, and the temperature raised gradually. It is the way in which canned Aus- tralian beef is cooked that makes it so stringy and tough, the goodness being in the gravy. For a like reason animal food should never be twice cooked, as it is thus rendered more difficult of digestion, and never agrees with dyspeptics ; therefore all hashes are objectionable. Boiling next to roasting, is best for the dyspeptic ; frying is the worst form of cooking.