The Chemistry of Cookery

though small in quantity. These, with the kreatine and kreatinine, are the chief constituents of beef-tea properly so-called, and will be further treated when I come to that preparation. At present it is sufficient to keep in view the fact that these juices are essential to complete the nutritive value of animal food. FOOTNOTES: [6] The following, from Francatelli’s _Modern Cook_, is amusing, if not instructive: ‘Take two dozen garden snails, add to these the hind quarters only of two dozen stream frogs, previously skinned; bruise them together in a mortar, after which put them into a stewpan with a couple of turnips chopped small, a little salt, a quarter of an ounce of hay-saffron, and three pints of spring water. Stir these on the fire until the broth begins to boil, then skim it well and set it by the side of the fire to simmer for half an hour; after which it should be strained, by pressure through a tammy cloth, into a basin for use. This broth, from its soothing qualities, often counteracts, successfully, the straining effects of a severe cough, and alleviates, more than any other culinary preparation, the sufferings of the consumptive.’ [7] Carpenter’s _Manual of Physiology_, 3rd edition, 1846, p. 267. [8] Londe, _Nouveaux Éléments d’Hygiène_, 2nd edition, vol. ii. p. 73. CHAPTER V. ROASTING AND GRILLING. I MAY now venture to state my own view of a somewhat obscure subject—viz. the difference between the roasting or grilling of meat and the stewing of meat. It appears to me that, as regards the nature of the operation, it consists simply in the difference between the cooking media; that a grilled steak or chop, or a roasted joint is meat that has been stewed in its own juices instead of stewed in water; that in both cases the changes taking place in the _solid_ parts of the meat are the same in kind, provided always that the roasting or grilling is properly performed. The albumen is coagulated in all cases, and the gelatinous and fibrous tissues are softened by being heated in a liquid solvent.