On a new process for preparing meat for weak stomachs / by W. Marcet.

Date:
1867
Catalogue details

Licence: Public Domain Mark

Credit: On a new process for preparing meat for weak stomachs / by W. Marcet. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    In conclusion, I think it right to state that should the food prepared by the above-described process not be found perfectly savoury and agree- able to the taste, it will be owing to one of the following causes:— 1st. To the meat not being quite fresh, when an unpleasant odour will be emitted from the liot con- tents of the jar. 2nd. To the acid fluid not having been care- fully measured out, in which case the prepared food may be either acid or alkaline to the taste, according to the acid fluid having been added in excess, or in too small a quantity; under these cir- cumstances a little more carbonate of soda or of the acid solution should be added, as the case ma}^ be. 3rd. The prepared food may be found to have a slightly saline taste, which is due to the carbonic acid of the carbonate of soda not being entirely evolved; this can be corrected by boiling the food a little longer. 4th. As fat during natural digestion in the stomach becomes partly acid, the meat used to be made into the prepared food may acquire, during the preliminary digestion, a slight unplea- sant taste, from the fat it contains beginning to