General Rules

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Meat should be removed from the paper in which it is wrapped and kept in a cool place.
The fibres of the meat contain nearly all the proteids (albumen).
Soaking meat in cold water draws out the blood, dissolves part of the organic salts, the soluble albumen and the extractives or flavoring matters.
Boiling water hardens albumen on the outside, keeping in the juice.
Intense heat, as in boiling, roasting or pan broiling, does the same thing.
Cooking under the boiling point after the first ten minutes causes the toughest meat to become tender.