Letter | Published:

The “Hay-box“ Principle in Cooking

Naturevolume 101page264 (1918) | Download Citation



IT happened last week that about 1 lb. of fresh lamb was put into an oven at night in order that it might be cooked by morning on the “hay-box” principle. It was in a casserole, with a little water. Similar treatment in the same oven on previous occasions had been very successful. At about 5 a.m. the casserole was examined, and the broth was found to be very well tasted, and the whole smelt fresh and good, but the meat when tested with a fork was not tender, and the fat (of which there was a good deal) was entirely unmelted. The casserole was returned to the oven (then quite cool) and taken out again after breakfast. The contents were then found to be smelling most offensively, as if extremely “high.” The fat was melted. The meat and broth were judged quite unfit for human food.

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