Why Stew Meat?
If both the broth and the meat are to be used, the process of cooking should be quite different from that outlined for boiling meat. Stewing is in this country a much undervalued method of cooking. This is probably due partly to the fact that stewing is generally very improp erly done, and partly to the general aversion which Americans, con sciously or unconsciously, have to “made dishes” of any kind. This aversion probably has its origin in a false notion which spurns economy or any attempt at economy in diet. In stewing, the meat should be cut into small pieces, so as to present relatively as large a surface as possible, and, instead of being quickly plunged into hot water, should be put into cold water in order that much of the juices and flavoring materials may be dissolved. The temperature should then be slowly raised until it reaches about 180 F. , where it should be kept for some hours. Treated in this way, the broth will be rich and the meat still tender and juicy. If the water
