Mutton

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. To know whether mutton is young or not, squeeze the flesh with your finger and thumb.
  2. If it is young it will feel tender; but if old, hard, continue wrinkled, and the fat will be fibrous, and clammy.
  3. The flesh of ewe-mutton is paler than that of the weather, and the grain closer.
  4. The grain of ram mutton is likewise closer, the flesh is of a deep red, and the fat spongy.
Original Text
Mutton. IN order to know whether mutton is young or not, squeeze the flesh with your finger and thumb, and if it is young it will feel tender; but if old, hard, continue wrinkled, and the fat will be fibrous, and clammy. The flesh of ewe-mutton is paler than that of the weather, and the grain closer. The grain of ram mutton is likewise closer, the flesh is of a deep red, and the fat spongy.
Notes
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