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Robert Kemp Philp
15
13.
Veal
should
be
delicately
white,
though
it
is
often
juicy
and
well-flavoured
when
rather
dark
in
colour.
Butchers,
it
is
said,
bleed
calves
purposely
before
killing
them,
with
a
view
to
make
the
flesh
white,
but
this
also
makes
it
dry
and
flavourless.
On
examining
the
loin,
if
the
fat
enveloping
the
kidney
be
white
and
firm-looking,
the
meat
will
probably
be
prime
and
recently
killed.
Veal
will
not
keep
so
long
as
an
older
meat,
especially
in
hot
or
damp
weather:
when
going,
the
fat
becomes
soft
and
moist,
the
meat
flabby
and
spotted,
and
somewhat
porous
like
sponge.
Large,
overgrown
veal
is
inferior
to
small,
delicate,
yet
fat
veal.
The
fillet
of
a
cow-calf
is
known
by
the
udder
attached
to
it,
and
by
the
softness
of
the
skin;
it
is
preferable
to
the
veal
of
a
bull-calf.
14.
Mutton.
The
meat
should
be
firm
and
close
in
grain,
and
red
in
colour,
the
fat
white
and
firm.
Mutton
is
in
its
prime
when
the
sheep
is
about
five
years
old,
though
it
is
often
killed
much
younger.
If
too
young,
the
flesh
feels
tender
when
pinched;
if
too
old,
on
being
pinched
it
wrinkles
up,
and
so
remains.
In
young
mutton,
the
fat
readily
separates;
in
old,
it
is
held
together
by
strings
of
skin.
In
sheep
diseased
of
the
rot,
the
flesh
is
very
pale-coloured,
the
fat
inclining
to
yellow;
the
meat
appears
loose
from
the
bone,
and,
if
squeezed,
drops
of
water
ooze
out
from
the
grains;
after
cooking,
the
meat
drops
clean
away
from
the
bones.
Wether
mutton
is
preferred
to
that
of
the
ewe;
it
may
be
known
by
the
lump
of
fat
on
the
inside
of
the
thigh.
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