The encyclopaedia of practical cookery

Sack-Mead. — Boil 1 gall. of the best honey in 5 galls. of water for an hour ; keep it well skimmed, take it off the fire, and leave in a cool place. Bruise slightly three sticks of ginger, two nutmegs, and one stick of cinnamon, tie them in a muslin bag, and put them into the liquor while still hot. When nearly cold, put in with the above a sufficient quantity of ale yeast to make it work well, and remove it to a warm temperature. When worked, pour the Mead into a cask that will just hold it, and fix the bung in ,. tightly. In three months’ time, draw off the Mead into bottles, cork down securely, and keep in a cool dry cellar. Soda Cream Mead.— Put 2oz. each of cloves, cinnamon, ginger, cardamoms, and coriander-seeds into a saucepan with 1 qt. of Water, and boil for thirty minutes; then strain off into another saucepan, add 4 lb. of honey, boil it up, For details respecting Culinary Processes, Utensils, Sauces, (Sic., referred to, see under their special heads. . Mead — continued. skimming frequently, and add 1 tablespoonful of powdered gum arabic, and it is ready for use. White of egg may be used instead of the gum if preferred, but it does not keep so well. This Mead is used in the proportion of 1 gill to 1 tumblerful of soda-water. MEAGUE (Fr. Maigre). — The name of a large fish common in the Mediterranean, where it grows to an immense size. The flesh is white, firm, and bloodless; it is esteemed by some, but is not much known on account of its scarcity. MEAL. — This may signify ground corn, grain, or pease, or a repast, in both cases the derivation being the same, although the applications are distinctly different. MEASURES. — See Weights and Measures. MEAT (Fr. Viande ; Ger. Fleisch ; Ital. Carne ; Spa. Vianda). — Although this word is frequently applied to food in general, it has become usual to confine its signification to what might properly be called flesh. It is found in the oldest English as mete, and probably with the present limited meaning of muscular tissue or flesh of the principal animals constituting the food of man. As this consists of the same proximate principles throughout all animals, Meat may be said to possess the same nutritive value in every case, provided that each and all kinds are equally digestible. Meat when digested provides the system with food for the muscles, and the fat with which the Meat is usually blended raises the heat of the body, at the same time as the muscles are nourished, in proportion to the fat present. Very fat Meat therefore raises the temperature more than it nourishes, and all lean Meat nourishes without raising the temperature to any very great extent. As it is necessary for life that both nourishment and internal heat should be supplied, it stands to reason that all Meat should be fat and lean, preponderating according to the temperament of the individual. The following is given as the average composition of fresh beef : Water ... ... ... ... ... ... 73'4 Soluble albumen and haematin ... . 2“25 Insoluble albuminous substances ... . 15 '20 Gelatinous substances ... . . ... . 3 '30 Fat ... 2-87 Extractive matter ... ■ ■■ 132 Creatin ... ... . . 0 06 Ash 16