Boiling, in the culinary art, is a method of dressing animal food, vegetables, etc. by coction in hot water, for the purpose of removing their natural crudities, and rendering them more easy of digestion. By too much boiling, however, flesh is deprived of a considerable part of its nourishing juice, as the gelatinous substance of the meat is extracted, and incorporated with the water, while the spirituous and balsamic particles are dissipated by evaporation. The culinary process of stewing is more profitable, especially if conducted in close vessels, as it is better calculated to preserve and concentrate the most substantial and nutritious parts of animal food.