Broiling (see broiling in previous chapter, p. 19.)


Varieties of Meat.

BEEF TONGUE.

Beef tongue is a tender form of meat, but contains too much fat to
agree well with people of delicate digestion.

VEAL.

Veal, when obtained from animals killed too young, is apt to be tough,
pale and indigestible, but good veal is considered fairly nutritious.
It contains more gelatin than beef, and in broth is considered
valuable, especially for the sick.

MUTTON.

Mutton is considered to be more digestible than beef, that is well fed
mutton from sheep at least three years old; but as it is more
difficult to obtain tender mutton than beef, the latter is more
generally preferred. Mutton broth is wholesome and valuable in
sickness.

LAMB.

Lamb, when tender and of the right age, is quite as digestible as beef
or mutton, but the flesh contains too large a proportion of fat.