in cold or tepid water, but coagulates when it is put into water not
quite at the boiling-point. From this property in albumen, it is evident
that if the meat is put into the stock-pot when the water boils, or
after this is made to boil up quickly, the albumen, in both cases,
hardens. In the first it rises to the surface, in the second it remains
in the meat, but in both it prevents the gelatine and osmazome from
dissolving; and hence a thin and tasteless stock will be obtained. It
ought to be known, too, that the coagulation of the albumen in the meat,
always takes place, more or less, according to the size of the piece, as
the parts farthest from the surface always acquire _that degree_ of heat
which congeals it before entirely dissolving it.