Beef, well roasted | 2-1/4 to 4
Mutton, raw | 2
Mutton, boiled | 3
Mutton, roasted | 3-1/4
Veal, raw | 2-1/2
Pork, raw | 3
Pork, roasted | 5-1/4
Fowl, boiled | 4
Turkey, boiled | 2-1/2
Venison, broiled | 1-1/2
--------------------+----------------

It may be well to add here that animal food is more digestible when
cooked between 160° and 180° F. than at a higher temperature.


Cooking of Meat.

_(For more general information, see Recipes.)_

In boiling meat two principles must be considered, the softening of
the fibre and preserving of the juices. If the meat alone is to be
used it should be placed in sufficient boiling water to completely
cover, and kept at boiling point (212° F.) for at least ten minutes,
so as to harden the albumen and prevent the escape of the juices. The
temperature should then be allowed to fall to simmering point (175°
F.). If the water is kept boiling it will render the meat tough and
dry. If the juice is to be extracted and the broth used, the meat
should be placed in cold water; if bones are added they should be cut
or broken into small pieces in order that the gelatin may be