By this process the fibrine is corrugated, the albumen coagulated, the fat liquefied, and the water evaporated. As the operation proceeds, the surface becomes first brown, and then scorched; and the tendinous parts are rendered softer and gluey. Care should always be taken that the meat should not be over-done, nor ought it to be under-dressed; for although in this latter state it may contain more nutriment, yet it will be less digestible, on account of the density of its texture. This fact has been satisfactorily proved by the experiments of Spallanzani'; and Mr. Hunter2 observes, that "boiled, and roasted, and even putrid meat is easier of digestion than that which is raw." Animal matter loses more by roasting than by boiling; it has been stated above, that by this latter process mutton loses one-fifth, and beef one-fourth; but by roasting, these meats lose about one-third of their weight. In roasting, the loss arises from the melting out of the fat, and the evaporation of the water; but the nutritious matter remains condensed in the cooked solid; whereas, in boiling, the gelatine is partly abstracted.

Roast are, therefore, more nutritive than boiled meats1.

1 Spallanzani on Digestion, vol. i. p. 277.

2 Hunter on the Animal Economy, p. 220.

180. Frying

This process is, perhaps, the most objectionable of all the culinary operations. The heat is applied through the medium of boiling oil, or fat, which is thus rendered empyreumatic, and therefore extremely liable to disagree with the stomach.

181. Broiling

By this operation, the sudden browning or hardening of the surface prevents the evaporation of the juices of the meat, which imparts a peculiar tenderness to it. It is the form selected, as the most eligible, by those who seek to invigorate themselves by the art of training.