169 



THE LOSSES INVOLVED IN THE BOILING AND STEWING OF MEATS. 



It is interesting to consider the data regarding the kind and 

 amount of losses sustained when meat is boiled and stewed. 



The following tal)le summarizes the results of all such experiments 

 reported in the present bulletin, arranged according to tlie length 

 of the cooking period, the method of cooking, and the kind of meat 

 used : 



Table 126. — Summary of the losses involved in the cooking of meats in water. 



