Stewing. All articles to be stewed should first be boiled gently, then skimmed and set aside in an even neat: on this account charcoal makes the best fire for stewing. All stews, or meal dressed a second time, should be only simmered, as the meat should only be made hot through.

A stewpan is the most advantageous vessel in which stews, hashes, soups, or gravies can be made; indeed, for all purposes of boiling, a stewpan is preferable to a deep saucepan, as, in the former, the articles are exposed to more even heat than when they are placed one upon another in the saucepan, and are likely to be broken in stirring.

Stewing 147