MEAT BREAD.

Globe, Volume XXII, Issue 2066, 7 October 1880, Page 3

MEAT BREAD.

M. Soheurer-Kestner (says the English " Mechanic ”) has discovered the remarkable fact that the fermentation of bread causes the complete digestion of meat. He found that a beef steak cut into small pieces, and mixed with flour and yeast, disappeared entirely during the process of panification, its nutritive principles becoming incorporated with the bread. The meat would also appear capable of preservation for an indefinite period in its new state, for loaves of meatbread made in 1873 were submitted to the French Academy of. Science, when not a trace of worms or mouldiness was observable. At the beginning of his experiments M, ScheurerKestner used raw meat, three parts of which, finely minced, he mixed with five parts of flour, and the same quantity of yeast. Sufficient water was added to make the dough, which in due time began to ferment. After two or three hours the meat disappeared, and the bread was baked in the ordinary manner. Thus prepared, the meat-bread had a disagreeable eour taste, which was avoided by cooking the moat for an hour with sufficient water to afterwards moisten the flour. The meat must be carefully deprived of fat, and only have sufficient salt to bring out the flavor, as salt, by absorbing moisture from the air, would tend to spoil the bread. A part of the beef may be replaced with advantage by salt lard, which is found to improve the flavor. The proportion of meat to flour should not exceed one-half, so as to ensure complete digestion, bread made with a suitable proportion of veal is said to furnish excellent soup for the sick and wounded.