--------------------+---------------- | Hours. --------------------+---------------- Beef, raw | 2 Beef, half boiled | 2-1/2 Beef, well boiled | 2-3/4 to 3 Beef, half roasted | 2-3/4 to 3 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 deg. and 180 deg. 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 deg. 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 deg. 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 dissolved. If the water is heated gradually the soluble materials are more easily dissolved. The albumen will rise as a scum to the top, but should not be skimmed off, as it contains the most nutriment and will settle to the bottom as sediment. STEWING. If both meat and broth are to be used the process of cooking should be quite different. In stewing, the meat should be cut into small pieces, put into cold water in order that the juices, flavoring material and fibre may be dissolved. The temperature should be gradually raised to simmering point and remain at that heat for at least three or four hours, the vessel being kept closely covered. Cooked in this way the broth will be rich, and the meat tender and juicy. Any suitable flavoring may be added. This is a good method for cooking meat containing gristle. ROASTING AND BROILING.