On a new process for preparing meat for weak stomachs / by W. Marcet.

  • Marcet, W. (William), 1828-1900.
Date:
1867
Catalogue details

Licence: Public Domain Mark

Credit: On a new process for preparing meat for weak stomachs / by W. Marcet. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    prove; but the carbonate of soda should not be added before the food is required. All important consideration connected with this process, is the fact that it does not require the use of any substance which is not naturally present either in cooked meat or in meat undergoing digestion in the stomach—the hydrochloric acid and carbonate of soda form common salt, which under any cir- cumstances must be added to cooked meat, while the carbonic acid is entirely expelled by boiling, and pepsine is naturally formed in the stomach, and applied to the healthy digestion. I must be allowed to observe that the process I have described should not be adopted as a means of cooking meat for people in the enjoyment of health, as it is not natural that the stomach should be saved its habitual work. Gastric juice must be secreted, and pepsine formed from the blood circulating in abun- dance in the coats of the stomach during digestion ; if the demand for gastric juice and pepsine is les- sened from the fact that the food taken does not require them, it is very obvious that the blood in the coats of the stomach will not be relieved of that material which it ought properly to give out to food undergoing digestion, and a sensation of fulness may be thereby induced. c