Lean roast beef or beefsteak.
Eggs, scrambled, omelette.
Mutton.
Bacon.
Roast fowl, chicken, turkey, etc.
Tripe, brains, liver.
Roast lamb.
Chops, mutton or lamb.
Corn beef.
Veal.
Duck and other game.
Salmon, mackerel, herring.
Roast goose.
Lobster and crabs.
Pork.
Fish, smoked, dried, pickled.

Cooking affects the digestibility of meat, which is evident from the
figures given in the following table (Church):--


TIME OF DIGESTION.

--------------------+----------------
| Hours.
--------------------+----------------
Beef, raw | 2
Beef, half boiled | 2-1/2
Beef, well boiled | 2-3/4 to 3
Beef, half roasted | 2-3/4 to 3