the juice of
the meat is often forced out in this manner. Now, as this juice is pure
extract of meat, containing albumen, osmazome, and other valuable
principles, it follows that meat which has been preserved by the action
of salt can never have the nutritive properties of fresh meat.

566. THE VESSELS USED FOR BOILING should be made of cast-iron, well
tinned within, and provided with closely-fitting lids. They must be kept
scrupulously clean, otherwise they will render the meat cooked in them
unsightly and unwholesome. Copper pans, if used at all, should be
reserved for operations that are performed with rapidity; as, by long
contact with copper, food may become dangerously contaminated. The
kettle in which a joint is dressed should be large enough to allow room
for a good supply of water; if the meat be cramped and be surrounded
with but little water, it will be stewed, not boiled.

567. IN STEWING, IT IS NOT REQUISITE to have so great a heat as in
boiling. A gentle simmering in a small quantity of water, so that the
meat is stewed almost in its own juices, is all that is necessary. It is
a method much used on the continent, and is wholesome and economical.

[Illustration: BOILING-POT.]

[Illustration: STEWPAN.]

Two useful culinary vessels are represented above. One is a
boiling-pot, in which large joints may be boiled; the other is a
stewpan, with a closely-fitting lid, to which is attached a long
handle; so that the cover can be removed without scalding the
fingers.

[Illustration: HOT-PLATE.]

568. THE HOT-PLATE is a modern improvement on the old kitchen ranges,
being used for boiling and stewing. It is a plate of cast iron, having a
closed fire burning beneath it, by which it is thoroughly well heated.
On this plate are set the various saucepans, stewpans, &c.; and, by this
convenient and economical method, a number of dishes may be prepared at
one time. The culinary processes of braising and stewing are, in this
manner, rendered more gradual, and consequently the substance acted on
becomes more tender, and the gravy is not so much reduced.

BROILING.

[Illustration: REVOLVING GRIDIRON.]

569. GENERALLY SPEAKING, small dishes only are prepared by this mode of
cooking; amongst these, the beef-steak and mutton chop of the solitary
English diner may be mentioned as celebrated all the world over. Our
beef-steak, indeed, has long crossed the Channel; and, with a view of
pleasing the