"The weight lost by beef in roasting appears to be 32 per cent.

_lbs._ _oz._
9 pieces of beef, weighing 90 0
Lost in baking 27 0

"Weight lost by beef in baking 30 per cent.

_lbs._ _oz._
27 legs of mutton, weighing 260 0
Lost in boiling, and by having
the shank-bone taken off 62 4

"The shank-bones were estimated at 4 ounces each; therefore the loss by
boiling was 55lbs. 8oz.

"The loss of weight in legs of mutton in boiling is 21-1/3 per cent.

_lbs._ _oz._
35 shoulders of mutton, weighing 350 0
Lost in roasting 109 10

"The loss of weight in shoulders of mutton by roasting, is about 31-1/3
per cent.

_lbs._ _oz._
16 loins of mutton, weighing 141 0
Lost in roasting 49 14

"Hence, loins of mutton lose by roasting about 35-1/2 per cent.

_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