ut the meat was frequently turned. In The losses of nutritive material in the pan-broiling analyzed, and the amount of each nutrient in the the sautcing experiments the meat was cooked for cooked meat was added to that in the broth, and the fifteen minutes in a small amount of hot lard, the of… … Water 4 lb. 4 oz. Fat 3.36 oz. Extractives 2.4 oz. Proteid 0.32 oz. Ash 0.91 oz. Water 1 lb. 7 oz. Fat 6.4 oz. Extractives 0.22 oz. Proteid 0.06 oz. Ash 0.10 oz. Astonishing Losses in Boiling a 10-Pound Beef Round. Nutriment Lost in Roasting 10 Pounds of Beef. I00D LOSSES DUSLNG COOKING.
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