276 ANIMAL FOOD. 



ally won back to their normal condition and capability. Neverthe- 

 less, there is a form in which beef has been most beneficial. 

 Administered in a raw state, when finely divided and reduced to a 

 pulp, it is very useful in some derangements of the stomach. 

 Although not very palatable at first, a taste for it is soon acquired. 

 In this form it has proved very valuable in cholera-infantum and 

 dysentery, when everything else failed. It should be prepared by 

 scraping with a spoon, and seasoning with a little salt. 



MUTTON or mutton-broth is much to be preferred for delicate 

 persons. Mutton-broth has less nutritive value than beef-broth, 

 but having a delicate flavor it is preferred by many persons. It is, 

 however, too rich in fat to be easily digested, unless a large portion 

 of that substance be first removea. Lean mutton, then, should be 

 selected for making broth; the scrag of the neck is a suitable joint. 

 When a patient is so far convalescent as to require solids, a mutton 

 chop, properly cooked, is generally most suitable. Broiling should 

 be preferred to frying and to cook mutton-chops nicely a clear fire 

 is absolutely necessary. The chops should be sprinkled with salt 

 and pepper, and placed over the fire for six or seven minutes. 

 They should not be pricked, but should be frequently turned to 

 insure their being thoroughly cooked. 



VEAL and LAMB are more gelatinous, less stimulating, less 

 nutritious and less easily digested than beef and mutton. But the 

 character of the flesh varies very much in delicacy, nutritive value 

 and digestibility, according to the mode in which the animal has been 

 killed. Yeal-broth is generally prepared from the fleshy part of the 

 knuckle. It is not very palatable, and as it does not contain the 

 nutritious qualities of beef-tea or mutton-broth it is scarcely 

 advisable to introduce it into the sick-room, except for- the sake of 

 occasional variety. The lean of a lamb-chop cut from the loin is 

 often a morsel which tempts the flagging appetite. 



PORK, on account of its fatness, is not so easy of digestion as 

 other meats. Bacon and ham, however, do not so easily disagree 

 with the stomach; and in this respect they occupy an exceptional 

 position in relation to fat meats and cured meats. Fat bacon, taken 

 with any substances that are rich in nitrogen, is very nourishing. 

 It increases the nutritive value of eggs, poultry, peas and beans. All 

 pork should be most thoroughly cooked, because it is more 

 frequently diseased than any other kind of meat, and the disease, 

 being due to the presence of parasites, is particularly injurious to 

 man. Sucking pig is a great delicacy, but of small nutritive value, 

 and unsuitable for invalids. 



VENISON is lean, dark-colored and savory, having more the 

 character of game than of butcher's meat. It is very easily 

 digested, and is therefore suitable to the dyspeptic and convales- 

 cent; its rich flavor may, however, constitute an objection to it, and 

 if it has been kept too long before being cooked, it is very apt to 

 produce diarrhea. 



