Fig. 6.
This stew-kettle consists of two pans, the inner one not fastened, but fitting tight to the outer, with holes the size of a large pin-head commencing half an inch from the bottom and continuing to within two inches of the top of the under pan. It has a flat lid, on which may be placed a weight, to confine steam and flavors. The holes may be an inch apart. The size of the kettle must depend on the size of the family: it may be of any desired size.
General Directions.
Generally, in making stews, use soft water; but when only hard is at hand, put in half a tea-spoonful of soda to every two quarts of water. Put in all the bones and gristle first, breaking the bones thoroughly.
Rub fresh meat with salt, and put it in cold water, for soups, as this extracts the juices.
As soon as water begins to boil, skim repeatedly till no more scum rises.
Never let water boil hard for soups or stews; for
“Meat fast boiled
Is meat half spoiled.”
Let the water simmer gently and not stop simmering long, as this injures both looks and flavor.