. The standard domestic science cook book. lolii;Sf)&~^<^^. Department 4. THE flesh of animals known as meat has been recognized in all ages asone of the principal articles of food. According to its chemical composi-tion lean meat is a muscle builder, while the accompanying fat acts asfuel, feeding the chemical combustion constantly going on in the humansystem. As meats vary considerably in texture and nutritive value, goodjudgment must be used to get the piece best adapted for the special iire for roasting; bright fire for broiling; stew boiled is stew spoiled. BEEF. Beef li
. The standard domestic science cook book. lolii;Sf)&~^<^^. Department 4. THE flesh of animals known as meat has been recognized in all ages asone of the principal articles of food. According to its chemical composi-tion lean meat is a muscle builder, while the accompanying fat acts asfuel, feeding the chemical combustion constantly going on in the humansystem. As meats vary considerably in texture and nutritive value, goodjudgment must be used to get the piece best adapted for the special iire for roasting; bright fire for broiling; stew boiled is stew spoiled. BEEF. Beef like all other meats should be carefully selected, the objectbeing to get the piece best adapted for the purpose. First-classbeefsteak should be tender and juicy, while less expensive cuts, ifa little less tender, will do nicelyfor a stew or pot-roast. Tough meat is fibrous. These fibers usually can be made ten-der by slow cooking; the meat may also be made tender by brush-ing it all over with one part of vinegar and two parts of oil ormelted butter and lettin
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