| lbs. | oz. | |
| 10 necks of mutton, weighing | 100 | 0 |
| Lost in roasting | 32 | 6 |
“The loss in necks of mutton by roasting is about 32 1/3 per cent.
“We shall only draw two practical inferences from the foregoing statement.—1st, In respect of economy, it is more profitable to boil meat than to roast it. 2dly, Whether we roast or boil meat, it loses by being cooked from one-fifth to one-third of its whole weight.”
The loss of roasting arises from the melting out of the fat, and evaporating the water; but the nutritious matters remain condensed in the cooked solid.
In boiling, the loss arises partly from the fat melted out, but chiefly from gelatine and osmazome being extracted and dissolved by the water in which the meat is boiled; there is, therefore, a real loss of nourishment, unless the broth be used; when this mode of cooking becomes the most economical.[71-*]
The sauces usually sent to table with boiled meat, &c.
These are to be sent up in boats, and never poured over the meat, &c.
| Gravy for boiled meat | ([No. 327].) |
| Parsley and butter | ([No. 261].) |
| Chervil | ([No. 264].) |
| Caper | ([No. 274].) |
| Oyster | ([No. 278].) |
| Liver and parsley | ([No. 287].) |
| Celery | ([No. 289].) |
| Onion | ([No. 296], &c.) |
| Shallot | ([No. 295].) |
| Wow wow | ([No. 328].) |
| Curry | ([No. 348].) |
BAKING.
The following observations were written expressly for this work by Mr. Turner, English and French bread and biscuit baker.