Stewing

Stewing, in Cookery, a very economical way of preparing meat and fruits for food. It differs from boiling in this respect, that only a small quantity of water is used, and the heat applied is so gentle as only to simmer it. The more slowly the ebullition is carried on the better. As the small quantity of water is retained as gravy, nothing is lost. Meat prepared in this way is tender and savoury, but, owing partly to the richness of the gravy, is not very digestible. See COOKERY, DIGESTION.