A Course of Lectures on the Principles of Domestic Economy and Cookery

the yolk of one egg. You will add the egg by separating the yolk from the white, putting the yolk in a cup with two or three tablespoonfuls of gravy from the meat and mix it well; then turn it all among the meat, stir it and dish it at once. Don't let the stew go back on the fire after you put in the yolk of egg; it may curdle the egg if the sauce or the stew boils after the egg is added. So you see you have a plain white stew, or a stew with the addition of chopped parsley, or chopped parsley and the yolk of an egg. Do not use the white of the egg. _Question._ Why is not the fat meat as good as the lean? MISS CORSON. Do you mean why is it not as nutritious? Lean meat nourishes muscle and flesh. Fat meat affords heat to the system. That is the reason why we naturally crave more fat meat in cold weather. It is not so strengthening; it is heating and in that nutritious. A great deal of its substance, of course, is wasted in the cooking. That is another reason why, weight for weight, fat meat is not so nutritious as lean. _Question._ In making this stew brown or white do you use bones? MISS CORSON. You can use bones. In making the soup to-day I used cooked lean meat that was on hand over from the soup this morning. You can use the breast of any kind of brown meat; you can use the ends of the ribs of roast beef; you remember the rather fat ends of the ribs of roast beef? After cooking the beef have these cut up in small pieces; after you have cooked them in the stew if there is any excess of fat, as there probably will be, skim that off and put it by to add to any brown stew or gravy; the fat replaces drippings in that case. That is a very good way to use ends of ribs of beef. Cold