New Method for Washing, Mincing, and Cooking Meat
This historical entry details a specific technique for preparing mutton designed to maximize nutritional retention and flavor according to early 20th-century food science. The method advocates for washing a whole piece of meat just once with hot water to preserve essential proteins like albumin, rather than the traditional practice of repeated scrubbing. It also recommends using a mechanical mincer for hygiene and cooking the meat gently in its own juices without harsh searing to ensure a tender, nourishing result.
Ingredients
- 2 pounds Mutton (whole piece) (Quantity estimated for a standard batch. Use a large whole piece (leg or shoulder) before cutting.)
- 4 cups Hot water (Quantity estimated for washing. Use enough to rinse the meat thoroughly once.)
Instructions
- 1Take the large, whole piece of meat before cutting it. Using a knife, scrape and clean the surface thoroughly to remove any debris or impurities.
- 2Wash the whole piece of meat exactly once using hot water. Do not use cold water, and do not wash repeatedly, as the text advises this preserves the albumin (protein) within the meat.
- 3Cut the meat into the desired pieces or mince it. Do not wash the meat again after cutting, as this would wash away the nutrients. If mincing, use a mechanical meat grinder (referenced as an 'English machine') rather than a wooden block for better hygiene.
- 4When proceeding to cook the meat, do not remove the attached fat. Cook the meat gently without harsh frying or searing (known as 'tatravvu') that burns off the liquid. Gentle cooking retains the natural juices and flavor.