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1036
Enquire within upon everything
·
Robert Kemp Philp
407
Put
your
meat
into
cold
water,
in
the
proportion
of
about
a
quart
of
water
to
a
pound
of
meat;
it
should
be
covered
with
water
during
the
whole
of
the
process
of
boiling,
but
not
drowned
in
it;
the
less
water,
provided
the
meat
be
covered
with
it,
the
more
savoury
will
be
the
meat,
and
the
better
will
be
the
broth
in
every
respect.
The
water
should
be
heated
gradually,
according
to
the
thickness,
&c.,
of
the
article
boiled;
for
instance,
a
leg
of
mutton
of
ten
pounds
weight
should
be
placed
over
a
moderate
fire,
which
will
gradually
make
the
water
hot
without
causing
it
to
boil,
for
about
forty
minutes;
if
the
water
boils
much
sooner,
the
meat
will
be
hardened,
and
shrink
up
as
if
it
was
scorched--by
keeping
the
water
a
certain
time
heating
without
boiling,
its
fibres
are
dilated,
and
it
yields
a
quantity
of
scum,
which
must
be
taken
off
as
soon
as
it
rises,
for
the
reasons
already
mentioned.
"If
a
vessel
containing
water
be
placed
over
a
steady
fire,
the
water
will
grow
continually
hotter,
till
it
reaches
the
limit
of
boiling;
after
which,
the
regular
accessions
of
heat
are
wholly
spent
in
converting
it
into
steam:
the
water
remains
at
the
same
pitch
of
temperature,
however
fiercely
it
boils.
The
only
difference
is,
that
with
a
strong
fire
it
sooner
comes
to
boil,
and
more
quickly
boils
away,
and
is
converted
into
steam."
Such
are
the
opinions
stated
by
Buchanan
in
his
"Economy
of
Fuel."
There
was
placed
a
thermometer
in
water
in
that
state
which
cooks
call
gentle
simmering--the
heat
was
212°,
i.e.,
the
same
degree
as
the
strongest
boiling.
Two
mutton
chops
were
covered
with
cold
water,
and
one
boiled
fiercely,
and
the
other
simmered
gently,
for
three-quarters
of
an
hour;
the
flavour
of
the
chop
which
was
simmered
was
decidedly
superior
to
that
which
was
boiled;
the
liquor
which
boiled
fast
was
in
like
proportion
more
savoury,
and,
when
cold,
had
much
more
fat
on
its
surface;
this
explains
why
quick
boiling
renders
meat
hard,
&c.--because
its
juices
are
extracted
in
a
greater
degree.
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