Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

[Cause of Strong flavor of]

[Recipes:]

[Boiled leg of mutton]

[Broiled chops]

[Pot roast lamb]

[Roast mutton]

[Stewed mutton]

[Stewed mutton chop]

[Stewed mutton chop No. 2]

[Veal and lamb]