Stewing allows the juices of the meat to become dissolved in water
heated to the simmering point. The juices thus dissolved are eaten
with the meat. If not injured by the addition of rich sauces or fats,
this is usually a very digestible method of preparing certain kinds of
meat.

BROILING.

Broiling is cooking directly over the hot coals. A coating of
coagulated albumen is formed upon the outer surface. This coating
prevents the evaporation of the juices, which with the extractive
materials are retained and improve the flavor. Meat cooked in this way
has a decided advantage, in both flavor and nutritive value, over that
which has been boiled or stewed. There are, however, only certain
kinds of meat that are suitable for broiling.

FRYING.

Frying is cooking in hot fat. The boiling point of fat is far above
that of water. Fat should not be heated above 400° F., as it will then
turn dark and emit a disagreeable odor. Fried food, unless very
carefully prepared, is considered unwholesome. The only proper method
for frying is to immerse the food completely in a bath of hot fat.

BRAISING.

Braising is cooking meat in a covered vessel surrounded by a solution
of vegetable and animal juices in a strong but not boiling
temperature. Tough meat may be rendered very palatable and nutritious
by cooking in this way. The cover of the pan or kettle must fit