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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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Twenty-Five Cent Dinners for Families of Six (1879).

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