This is the most economical and nourishing of all methods, as the liquid used is invariably served as gravy or syrup, and thus, whatever good is extracted from the meat, fruit, etc., is partaken of in the liquid.

Stewing is a very slow process of cooking, but as only a slow, gentle heat is required, it does not necessitate keeping up a large fire, and the food can be cooked either on the stove or in a covered vessel in the oven.