 The albumen Is gradually dissolved from the surface to the centre ; the fibre loses, more or less, its quality of shortness or tenderness, and becomes hard and tough : the thinner the piece of meat...  The Farmer's Magazine - Page 31860Full view - About this book
 | Justus Freiherr von Liebig - 1851 - 576 pages
...juicy, and as well flavoured as it can possibly become. The greater part of the savoury constituents is retained in the meat. On the other hand, if the mass of flesh be set on the fire with cold water, and this slowly heated to boiling, the flesh undergoes a loss of... | |
 | 1863 - 606 pages
...continues juicy, and as well-flavoured as it Mopofiibly become; the greater part of the savoury contutaenU are retained in the meat. On the other hand, if the...matters, while the soup becomes richer in these. The albumen is gradually dissolved, from the surface to the centre ; the fibre loses more or less its quality... | |
 | Isabella Mary Beeton - 1863 - 1194 pages
...it retains most of its savoury constituents. On the other hand, if the piece of meat be set on tho fire with cold water, and this slowly heated to boiling, the flesh undergoes a loss of soluble and nutritious substances, while, as a matter of course, the soup becomes richer in t'jeso matters. Tho... | |
 | washington: Government Printing Officee - 1865 - 778 pages
...mass. The flesh continues juicy and well flavored, the greater part of the savory constituents being retained in the meat. On the other hand, if the mass...boiling, the flesh undergoes a loss of soluble and savory matter, while the soup becomes richer in these. The albumen is gradually dissolved from the... | |
 | United States. Department of Agriculture - 1865 - 768 pages
...mass. The flesh continues jnicy and well flavored, the greater art of the savory constituents being retained in the meat. On the other hand, if the mass of flesh is set on the fire with cold water, and lis slowly heated to boiling, the flesh undergoes a loss of soluble and savory latter, while the soup... | |
 | 1866 - 654 pages
...— which cannot be said of ordinary " boiled mtat." For, on the other hand, if the mass of flesh be set on the fire with cold water, and this slowly heated to boiling, the flesh suffers a loss of soluble and savoury matters, while the " soup" resulting becomes richer in these.... | |
 | Simpkin Marshall & Co. - 1868 - 620 pages
...not too sodden ; but if, on the other hand, the meat be set upon the fire with cold water, and then slowly heated to boiling, the flesh undergoes a loss...savoury matters, while the soup becomes richer in them. The albumen, in fact, is gradually dissolved from the surface to the centre ; the fibre loses,... | |
 | 1869 - 622 pages
...not too sodden; but if, on the other hand, the meat be set upon the fire with cold water, and then slowly heated to boiling, the flesh undergoes a loss of soluble and savory matters, while the soup becomes richer in them. The albumen, in fact, is gradually dissolved... | |
 | Isabella Mary Beeton - 1870 - 216 pages
...cooked, as it retains most of its savoury constituents. On the other hand, if the piece of meat be set on the fire with cold water, and this slowly heated...boiling, the flesh undergoes a loss of soluble and nutritious substances, while, as a matter of course, the soup becomes richer in these matters. The... | |
 | Henry Letheby - 1870 - 312 pages
...not too sodden ; but if, on the other hand, the meat be set upon the fire with cold water, and then slowly heated to boiling, the flesh undergoes a loss...savoury matters, while the soup becomes richer in them. The aIbumen, in fact, is gradually dissolved from the surface to the centre ; the fibre loses,... | |
| |
