99 Practical Methods of Utilizing Boiled Beef and the Original Recipe for Stewed Chicken (Classic Reprint) - Hardcover

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Excerpt from 99 Practical Methods of Utilizing Boiled Beef and the Original Recipe for Stewed Chicken

HE intimate connection between bouillon and a dinner of boiled beef T is not so obvious in this country as in France, the land of wise and delightful kitchen thrift. Nevertheless the following recipes may be of value to the American housewife in the suggestion of a variety for the table, as well as a suggestion for rendering palatable that which is perhaps too frequently rejected as unfit for food. Modern science has shown that heat coagulates the nourishing elements of beef, a very slight amount only being dissolved even when the water is heated gradually. The bouillon is a stimulant to the system, and a palatable dish, but the despised bouz'llz' is still valuable as a food, and needs only to have some degree of flavor restored to it, to make it acceptable to the taste. It is confidently believed that the 99 recipes here given, supply that need.

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