FAT — OIL. 243 



meat will be scorched and burnt before the inside is 

 properly warmed. By the use of the spit, or by 

 otherwise causing the turning of the joint, the action 

 of the fire is rendered more slow and gradual ; and 

 by basting, or continually pouring the gravy which 

 drips from the roasting meat, over it ugain and 

 again, the evil effects of too much heat on the out- 

 side are guarded against. 



628. The effect of roasting meat, is to harden the 

 albumen; whilst the gelatine is liquefied, and the 

 fibre becomes softened and rendered easily digestible. 

 If meat is over-roasted, so that it becomes dried up, 

 more harm than good is done ; because, when the 

 heat has driven off the natural juices of the meat, 

 its continued action, instead of softening it more, 

 renders it hard and less soluble, and therefore less 

 digestible. 



629. Fat, taken in conjunction with other sub- 

 stances, is a valuable part of food, provided it enters 

 the stomach in a proper state. Fat should always 

 be divided and mixed up with other substances, so 

 that the mere application of heat may not at once 

 cause its separation. The oil in seeds is so divided 

 by the starch and other matters mth which it is 

 associated, that it is wholly digestible ; ground up 

 with water, oil seeds furnish an emulsion resembling 

 milk. 



630. The oil used in cookery should, as far as 

 possible, be brought into this state ; if it is permitted 

 to come into the greasy state, it is not only far less 



