MEATS AND POULTRY. GENERAL REMARKS

Long, slow cooking breaks down the fibre of meat, and so makes it more tender. Many tough pieces are nutritious, and can by slow cooking be made as susceptible as more expensive cuts. In order to shut in the juices, meat should at first be subjected to a high degree of heat for a short time. A crust or case will then be formed on the outside by the coagulation of the albumen, after which the heat should be lowered and the cooking proceed slowly. Dark meats should be served underdone or red; white meats thoroughly cooked. Clean meat by wiping it with a wet cloth, but do not put it in water. Salt and pepper draw out the juices; therefore, do not put them on the meat before cooking, or until after the meat is seared. Do not pierce the meat with a fork while cooking, as it makes an outlet for the juices. Turn it with spoons.