Science and art of poultry culture

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1909 Excerpt: ...flesh through water in which it is placed, and the chief difference between the two lies in the amount of heat applied at one time. The choice to be made between them should depend on whether the flesh only is to be used, or the poultry and also the water in which it is cooked. If the flesh only, the bird should be boiled; that is, plunged into water which is already at or near the boiling point and allowed to stay at that temperature for from ten to twenty minutes. This exposure to the greater heat will cause the protein near the surfaces to harden and form a sort of coating through which the juices of the interior cannot so readily pass. Later the pot should be set in a cooler place and the meat be left in water below the boiling point until the desired changes have taken place in its inner parts. When, on the other hand, the water also is to be used, the bird should be stewed; that is, put into water while it is still below the boiling point and kept there until thoroughly cooked through, since at a moderate temperature no impervious coating of coagulated protein will form, and part of the juices, etc., will escape from the meat into the water. If a bird is cut up before it is stewed, greater surface will be exposed to the action of the hot water and more material will pass into the water. Part of the nutritious material in the bones, which would otherwise be wasted, can be cooked out in this way, adding to the nutritive value of the broth. If the stewing is kept up long enough considerable material, especially the bodies which give flavor, will pass into the broth, leaving the rather tasteless muscle fibre! But it must be remembered that these fibers are the most nutritious parts of the flesh. Well-made broth is fairly rich in nutritive ingredients and ...