When the rind is thick and tough, and cannot easily be impressed with the finger, the pork is old, and will require more cooking.
If pork is not cooked enough, it is disagreeable and almost indigestible; it should never be eaten unless it is thoroughly done.
The fat parts of pork are not very healthy food. Those who labor hard may feel no inconvenience from this diet; but children should never eat it; nor is it healthy for the delicate and sedentary. Fat pork seems more proper as material for frying fish and other meats, and as a garnish, than to be cooked and eaten by itself. It is best and least apt to prove injurious during the cold weather.
1336. Of Mutton.—Mutton is best from August till January. It is nutritious, and often agrees better than any other meat with weak stomachs. To have it tender, it must be kept as long as possible without injury. Be sure and cook it till it is done; the gravy that runs when the meat is cut, should never show the least tinge of blood.
1337. Of using Gravies.—Make it a general rule never to pour gravy over any thing that is roasted; by so doing, the dredging, &c., is washed off and it eats insipid.
SOME HINTS ON DIET, EXERCISE, AND ECONOMY.
1338. Meat for Children.—Lamb, veal, and fowls are delicate and healthy diet for the young and sedentary; and for all who find fat meats and those of coarse fibre do not agree with them.