Economical cookery . r this very slowcooking is absolutely necessary. There is a true saying that to boil a stew is to spoil a stew. If a stew boils one observeslarge bubbles on the top of it; if it simmers, the bubbles are tinyand rise only here and there on the stew. There are two vari-eties of stews made from meat: the white stew or fricassee, andthe brown stew or ragotit. A close covered casserole or saucepan is best for making stews,which may be cooked in the oven, on top of the stove, or inthe fireless cooker. Stewing is specially suitable for the coarseand therefore cheaper parts of mea
Economical cookery . r this very slowcooking is absolutely necessary. There is a true saying that to boil a stew is to spoil a stew. If a stew boils one observeslarge bubbles on the top of it; if it simmers, the bubbles are tinyand rise only here and there on the stew. There are two vari-eties of stews made from meat: the white stew or fricassee, andthe brown stew or ragotit. A close covered casserole or saucepan is best for making stews,which may be cooked in the oven, on top of the stove, or inthe fireless cooker. Stewing is specially suitable for the coarseand therefore cheaper parts of meat, which are thus renderedtender without loss of their juices. The slow cooking in moistheat softens the hard fiber and gelatinous substances. Meatloses but little weight if stewed. Vegetables being usuallyadded to the meat, the bulk of the stew is economically increased,and it is rendered more savory and wholesome. Stews are con-venient for family use, as they can be easily reheated or kept hotwithout spoiling
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
