PRINCIPLE OF ALIMENTS.
The fibre is what composes the tissue of the meat, and what is apparent after the juices have been extracted. The fibres resist boiling water, and preserve their form, though stripped of a portion of their wrappings. To carve meat properly the fibres should be cut at right angles, or nearly so, with the blade of the knife. Meat thus carved looks better, tastes better, and is more easily chewed.
The bones are composed principally of gelatine and the phosphate of lime.
The quantity of gelatine diminishes as we grow older. At seventy the bones are but an imperfect marble, the reason why they are so easily broken, and why old men should carefully avoid any fall.
Albumen is found both in the flesh and the blood. It coagulates at a heat above 40 Reaumur, and causes the scum on the pot-au-feu.
Gelatine is also found in the bones, the soft and the cartilaginous parts. Its distinctive quality is to coagulate at the ordinary temperature of the atmosphere; to effect this only two and a half per cent. are needed.
Gelatine is the basis of all jelleys, of blanc manges, and other similar preparations.
Grease is a concrete oil formed in the interstices of the cellary tissue. It sometimes agglomerates in animals whom art or nature has so predisposed, such as pigs, fowls, ortolans and snipe. In some of these animals it loses its insipidity and acquires a slight and agreeable aroma.
Blood is composed of an albuminous serum and of fibrine, some gelatine and a little osmazome. It coagulates in warm water and is most nourishing, (e. g.) the blood pudding.
All the principles, we have passed in review, are common to man and to animals which feed.