3618. Cooking meats.—The proper manner of preparation is, to cook it till it is entirely separated from the blood, and the fibres are rendered soft and easy of digestion.
3619. Lamb is a delicate and tender meat; but it requires to be kept a few days, when the weather will permit—and should be thoroughly cooked to be healthful. Never take lamb or veal from the spit till the gravy that drops is white.
3620. Preserving meats.—Salt is the grand preservative of meats; but in using these, care should be taken to soak them if too salt. It is not healthy to eat our food very salt.
3621. In the summer season, particular attention must be observed, lest fresh meat be injured. In the country this care is very necessary.
3622. Be sure to take the kernels out of a round of beef; one in the udder, in the fat, and those about the thick end of the flank.