In the best mutton and pork, the bones are smaller, and fat much greater in proportion to size.
VEAL and LAMB, like all young meats, are much less digestible than beef or mutton.

Both should have very white, clear fat; and if that about the kidneys is red or discolored, the meat should be rejected.

Veal has but sixteen parts of nitrogenous matter to sixty-three of water, and the bones contain much more gelatine than is found in older animals.

But in all bones much useful carbon and nitrogen is found; three pounds of bone yielding as much carbon, and six pounds as much nitrogen, as one pound of meat.

Carefully boiled, this nutriment can all be extracted, and flavored with vegetables, form the basis of an endless variety of soups.
PORK is of all meats the most difficult to digest, containing as it does so large a proportion of fat.