Mutton Recipe

Prime mutton is bright red, with plenty of hard, white fat. The

flesh of the second quality is dark red and close grained, with very few

threads of fat running through it; the fat is rather soft, and is laid

thin on the back and kidneys, closely adhering to them. The poorest

healthy quality has very pale flesh, and thin white fat, and the meat

parts easily from the bone. Diseased mutton has decidedly yellow fat,

and very soft flesh, of loose texture. Tainted mutton smells bad; test

it as you would beef.

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