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1036
Enquire within upon everything
·
Robert Kemp Philp
396
When
rightly
used,
it
is
a
very
economical
servant,
allowing
nothing
to
be
lost;
that
which
escapes
from
the
meat
while
in
its
charge
forms
broth,
or
may
be
made
the
basis
of
soups.
Fat
rises
upon
the
surface
of
the
water,
and
may
be
skimmed
off;
while
in
various
stews
it
combines,
in
an
eminent
degree,
what
we
may
term
the
fragrance
of
cookery,
and
the
piquancy
of
taste.
The
French
are
perfect
masters
of
the
use
of
the
Stewpan.
And
we
shall
find
that,
as
all
cookery
is
but
an
aid
to
digestion,
the
operations
of
the
Stewpan
resemble
the
action
of
the
stomach
very
closely.
The
stomach
is
a
close
sac,
in
which
solids
and
fluids
are
mixed
together,
macerated
in
the
gastric
juice,
and
dissolved
by
the
aid
of
heat
and
motion,
occasioned
by
the
continual
contractions
and
relaxations
of
the
coats
of
the
stomach
during
the
action
of
digestion.
This
is
more
closely
resembled
by
the
process
of
stewing
than
by
any
other
of
our
culinary
methods.
1032.
Various
Processes
of
Cooking.
1033.
Utility
of
the
Kitchen.
"In
the
hands
of
an
expert
cook,"
says
Majendie,
"alimentary
substances
are
made
almost
entirely
to
change
their
nature,
their
form,
consistence,
odour,
savour,
colour,
chemical
composition,
&c.;
everything
is
so
modified,
that
it
is
often
impossible
for
the
most
exquisite
sense
of
taste
to
recognise
the
substance
which
makes
up
the
basis
of
certain
dishes.
The
greatest
utility
of
the
kitchen
consists
in
making
the
food
agreeable
to
the
senses,
and
rendering
it
easy
of
digestion."
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