Culinary Chemistry: The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.Accum, Friedrich Christian
Science
Culinary Chemistry: The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.
Accum, Friedrich Christian
Cooking; Food poisoning
Veal, however, is reckoned not so good when killed before it be eight
or ten weeks old. The most remarkable quality of flesh of this kind is,
its almost wholly dissolving in boiling water, forming in the warm state
a bland and gelatinous soup, and when cold, concreting into a tremulous
transparent jelly. It is less animalized, or more properly speaking,
contains less animal fibre than almost any other flesh; hence its
tendency to become ascescent when made into broth and jelly, which is
not the case with beef or mutton broth. The parts of older animals,
which contain a larger portion of gelatine, are in this respect similar
to young flesh. Cow-heel and sheep’s-head are well known instances. It
may be remarked that such food is less nutritious, and unless very much
boiled, is less digestible than muscular flesh; but as it is also more
light and less stimulating, it is frequently given to delicate people
who cannot take any thing stronger.
Tripe is intermediate between what we have just described and the
muscular flesh of grown animals, insomuch as there is in the stomach of
ruminant animals a considerable proportion of vessels, transmitting red
blood, and of muscular fibres, and accordingly it is to be inferred that
tripe is more nutritive; it is certain it is more palatable and savory.
As to other parts of animals, which are abundantly furnished with red
blood, though destitute of muscle, we cannot speak so decidedly. Some of
the glands are coarse and rank flavoured, from the peculiar secretions
which they produce, and are only used by poor persons; others are
esteemed as delicacies, and seem not to be unwholesome. As examples of
the latter, we may mention _sweet bread_ or _pancreas_, one of the
glands belonging to the digestive organs; and the liver of some species
of birds, and of young quadrupeds.
The liver of the goose reckoned a great delicacy in Sicily, and they
have there a a method of enlarging this organ while the bird is alive,
but it is so cruel, that Brydon, who mentions it, declines giving the
particulars, lest our epicures in England should have the inhumanity to
give it a trial. The spleen is an instance of the former case, being
strongly ill flavoured.
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