The loss per cent, on boiling salt beef is 15; on legs of mutton, 10; hams, 12-1/2; salt pork, 13-1/3; knuckles of veal, 8-1/3; bacon, 6-1/4; turkeys, 16; chickens, 13-1/2.
1080. Economy of Fat
In most families many members are not fond of fat—servants seldom like it: consequently there is frequently much wasted; to avoid which, take off bits of suet fat from beefsteaks, &c., previous to cooking; they can be used for puddings. With good management there need be no waste in any shape or form.
A Bell Hung Well its Tale will Tell.
1081. Broiling
Broiling requires a brisk, rapid heat, which by producing a greater degree of change in the affinities of the raw meat than roasting, generates a higher flavour, so that broiled meat is more savoury than roast. The surface becoming charred, a dark-coloured crust is formed, which retards the evaporation of the juices; and, therefore, if properly done, broiled meat may he as tender and juicy as roasted meat.
1082. Baking