meat the
idea of soups or broth must be a secondary consideration. It is,
however, impossible to cook a piece of meat in water without
extracting some of its juices and nutriment, and the liquor should in
both cases be made into a soup.

_Stewing._--When meat is slowly cooked in a close vessel it is said to
be stewed; this method is generally adopted in the preparation of made
dishes. Different kinds of meat may be used, or only one kind
according to taste. The better the meat the better the stew; but by
carefully stewing the coarsest and roughest parts will become soft,
tender and digestible, which would not be possible by any other kind
of cooking. Odd pieces of meat and trimmings and bones can often be
purchased cheaply, and may be turned into good food by stewing. Bones,
although containing little meat, contain from 39 to 49% of gelatin.
The large bones should be broken into small pieces, and allowed to
simmer till every piece is white and dry. Gelatin is largely used both
in the form of jellies and soups. Lean meat, free from blood, is best
for stewing, and, when cut into convenient pieces, it should be
slightly browned in a little butter or dripping. Constant attention is
necessary during this process, to prevent burning. The meat should be
covered with soft water or, better, a little stock, and set aside to
simmer for four or five hours, according to the nature of the
material. When vegetables are used, these should also be slightly
browned and added at intervals, so as not materially to lower the
temperature. Stews may be thickened by the addition of pearl barley,
sago, rice, potatoes, oatmeal, flour, &c., and flavoured with herbs
and condiments according to taste. Although stewing is usually done in
a stewpan or saucepan with a close-fitting cover, a good stone jar,
with a well-fitting lid, is preferable in the homes of working people.
This is better than a metal saucepan, and can be more easily kept
clean; it retains the heat longer, and can be placed in the oven or
covered with hot ashes. The common red jar is not suitable; it does
not stand the heat so well as a grey jar; and the red glaze inside
often gives way in the presence of salt. The lid of a vessel used for
stewing should be removed as little as possible. An occasional shake
will prevent the meat from sticking. At the end of the operation all
the fat should be carefully removed.