1918 Boston Cooking-School
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Description: The lamb and mutton recipe section from the pages of this old Fannie Merritt Farmer Cook Book. Other recipes from the book are also available.
XIII. LAMB AND MUTTON. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. LAMB is the name given to the meat of lambs; mutton, to the meat of sheep. Lamb, coming as it does from the young creature, is immature, and less nutritious than mutton. The flesh of mutton ranks with the flesh of beef in nutritive value and digestibility. The fat of mutton, on account of its larger percentage of stearic acid, is more difficult of digestion than the fat of beef.
Size: 471 chars
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| Page title: | XIII. LAMB AND MUTTON. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. |
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| Date | Creation Date: 03-apr-1997 Expiration Date: 04-apr-2023 |