reeable and savoury to the
palate, and nutritive and serviceable to the stomach; and that while a
joint is roasting, good soup may be made from the drippings of the FAT,
which is the _essence of meat_, as seeds are of vegetables, and
impregnates SOUP _with the identical taste of meat_."

"Writers on cookery give strict directions to carefully _skim off the
fat_, and in the next sentence order butter (a much more expensive
article) to be added: instead of this, when any fat appears at the top
of your soup or stew, _do not skim it_ off, but unite it with the broth
by means of the vegetable mucilages, flour, oatmeal, ground barley, or
potato-starch; when suspended the soup is equally agreeable to the
palate nutritive to the stomach," &c.

"Cooks bestow a great deal of pains to make gravies; they stew and boil
lean meat for hours, and, after all, their cookery tastes more of pepper
and salt than any thing else. If they would add the bulk of a chesnut of
solid fat to a common-sized sauce-boatful of gravy, it will give it more
sapidity than twenty hours' stewing lean meat would, unless a larger
quantity was used than is warranted by the rules of frugality." See Nos.
205 and 229.

"The experiments of _Dr. Stark_ on the nourishing powers of different
substances, go very far to prove that three ounces of the fat of boiled
beef are equal to a pound of the lean. _Dr. Pages_, the traveller,
confirms this opinion: 'Being obliged,' says he, 'during the journey
from North to South America by land, to live solely on animal food, I
experienced the truth of what is observed by hunters, who live solely on
animal food, viz. that besides their receiving little nourishment from
the leaner parts of it, it soon becomes offensive to the taste; whereas
the fat is both more nutritive, and continues to be agreeable to the
palate. To many stomachs fat is unpleasant and indigestible, especially
when converted into oil by heat; this may be easily prevented, by the
simple process of combining the fat completely with water, by the
intervention of vegetable mucilage, as in melting butter, by means of
flour, the butter and water are united into a homogeneous fluid.'"--From
_Practical Economy, by a Physician_. Callow, 1801.

[147-+] See note at the foot of No. 201.

BROILING.

_Chops or Steaks._[151-*]--(No. 94.)

To stew them, see No. 500, ditto with onions, No. 501.

Those who are nice about steaks, never attempt to have them, except in