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You may be sure that mutton is good when the flesh is rather black, and the fat white; if the fat breaks easily, it is young.

The wether is much superior to the ewe.

You will know if a leg of mutton comes from a wether, if there is a large and hard piece of fat on one side at the larger and upper end; if from a ewe, that part is merely a kind of skin, with a little fat on it.


Hand-Book of Practical Cookery (1884).


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