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1
1036
Enquire within upon everything
·
Robert Kemp Philp
405
1066.
The
Loss
by
Roasting
(General).
The
loss
by
roasting
is
said
to
vary
from
14-3/8ths
to
nearly
double
that
rate
per
cent.
The
average
loss
on
roasting
butcher's
meat
is
22
percent.:
and
on
domestic
poultry,
20-1/2.
1067.
The
Loss
by
Roasting
(Specific).
The
loss
per
cent,
on
roasting
beef,
viz.,
on
sirloins
and
ribs
together
is
19-1/6
th;
on
mutton,
viz.,
legs
and
shoulders
together,
24-4/5
ths,
on
fore-quarters
of
lamb,
22-1/3
rd;
on
ducks,
27-1/5
th;
on
turkeys,
20-1/2;
on
geese,
19-1/2;
on
chickens,
14-3/5
ths.
So
that
it
will
be
seen
by
comparison
with
the
percentage
given
of
the
loss
by
boiling,
that
roasting
is
not
so
economical;
especially
when
we
take
into
account
that
the
loss
of
weight
by
boiling
is
not
actual
loss
of
economic
materials,
for
we
then
possess
the
principal
ingredients
for
soups;
whereas,
after
roasting,
the
fat
only
remains.
The
average
loss
in
boiling
and
and
roasting
together
is
18
per
cent.
according
to
Donovan,
and
28
per
cent.
according
to
Wallace--a
difference
that
may
be
accounted
for
by
supposing
a
difference
in
the
fatness
of
the
meat,
duration
and
degree
of
heat,
&c.,
employed.
1068.
Boiling.
This
most
simple
of
culinary
processes
is
not
often
performed
in
perfection;
it
does
not
require
quite
so
much
nicety
and
attendance
as
roasting;
to
skim
your
pot
well,
and
keep
it
really
boiling,
or
rather,
simmering,
all
the
while--to
know
how
long
is
required
for
doing
the
joint,
&c.,
and
to
take
it
up
at
the
critical
moment
when
it
is
done
enough--comprehends
almost
the
whole
art
and
mystery.
This,
however,
demands
a
patient
and
perpetual
vigilance,
of
which,
unhappily,
few
persons
are
capable.
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