Lakhm - meat

Essence.
Excellent varieties of meat are lamb meat, because it is hot and thin, as well as the meat of young goats and calves. Young meat is more digestible and provides more sparse nutrients. A kid produces less surplus than a lamb; the meat of an animal fed with praiseworthy milk is good, but as for the meat of an animal fed with unpraiseworthy milk, it is bad. The meat of an old ram is dense, like the meat of a skinny ram, but the meat of a black ram is lighter and tastier. The same is the meat of a male and a red, muscular animal, large and fat. White meat is lighter, and piebald lamb | less nutritious and its meat floats in the stomach.

Choice.
The best meat and the most digestible is the meat that lies deep, near the bone. The meat on the right side is lighter and better than the meat on the left side, and the meat in the middle of the muscle is freest from defects.

As for loose meat, which has no nerves, it is tastier, especially that which exists for the sake of producing milk, such as udder meat, or for the sake of producing saliva, like meat at the root of the tongue. The nutritional value of such meat, when digested, is good and in most cases it is slimy. Its nutritional strength is not the same as the nutritional strength of other parts of the animal and muscle meat. The exception is udder meat and rooster testicle meat. The least good is the meat that is created for support, like meat woven between the vessels of the liver and other organs, or the meat of the heart and its base, or meat like a tusa. The nutritional value of the udder is good, but if it contains milk, then its meat is rough.

The meat of a cold animal is better than other meat. The best poultry meat is pheasant meat. Chicken meat is more tender than it, but not more nutritious; the same goes for the meat of mountain and field partridges and turks.

In all animals with a dry nature, the meat is better in young animals than in adults. Such, for example, is the meat of a kid - it is good, but the meat of a goat is not very good, and the juice that it produces is often very bad. Goat meat is generally bad.

The meat of wild animals is bad, as is the meat of all large water birds, long-necked birds, peacocks, bustards, "hard doves", partridge khat, those birds that give rise to a lot of black bile and birds similar to them. The meat of all passerines is bad. The wings of large birds that move a lot produce good chyme. The best meat from wild animals is gazelle meat, although it is prone to black bile. But Christians and those who follow their path say: “No, the best meat of a wild animal is the meat of a wild pig, for it, being lighter than the meat of a domestic pig, nourishes more strongly and abundantly and is quickly digested.”

The best meat is from animals born in winter, and it is also necessary to keep in mind the condition of the animals: their age, pasture, work, and other things that were said about milk.

Nature.
The meat of all birds is drier than the meat of four-legged animals. Cow meat is drier than goat meat, and goat meat is drier and more difficult to digest than lamb. The meat of a slaughtered camel provides coarse nutrition and intense warmth. The hare meat is hot and dry.

The meat of large birds, geese and bustard males is coarse, and as for duck meat and water bird meat, it is very moist and in this respect approaches mutton. Some claim that hedgehog meat is hydrating. Fatty meat and fat tail are hot and moisturizing. Actions and properties.

Meat is a food that strengthens the body, and it turns into blood faster than any other food. The nutritional content of pan- or spit-roasted meat is drier. Boiled meat is moister, and the strength of meat cooked with spices, murri and similar seasonings corresponds to the strength of these seasonings. Fatty meat and lard provide poor and insignificant nutrition, which dampens the appetite for food; it is suitable only in small quantities, since it gives a pleasant sensation.

Salted meat, although it was basically moisturizing, becomes drying and dries out more than any other meat.

Its nutritional value is low.
Fatty meat upsets the stomach and has little nutritional value; it quickly turns into a smoky substance and into bile and is quickly digested. Fat tail is worse than fatty meat; it is poorly digested and provides poor nutrition. It is hot and coarser than lard.

Beef provides abundant and dense nutrition. Black meat gives rise to black gall diseases. The best meat is calf meat, and cow meat cooks well with melon rinds. The best time to eat it is spring and early summer.

Christians and those who follow their path say that beef, despite its coarseness, is not as tough and tough as pork.

As for the meat of piglets, it is of little nutritional value, since it is highly absorbable and very moist. The meat of ducks is rich in nutrition, although it is not as good as the meat of chickens and the like; however, their stomach is tasty, and their liver is good, tasty, nutritious and produces good juice; Green woodpecker meat weakens the winds.

The least fatty meat and the driest meat rots the least.

Cosmetics.
Beef breeds bahak. Wild donkey fat in the form of an ointment is good for freckles, as is the fat of fat ducks. Burnt lamb meat in the form of an ointment is used against bahak, and burnt frog meat is used against the “fox” disease.

Tumors and acne.
Beef, like other rough meats, causes cancer and resolves solid tumors.

Wounds and ulcers.
Beef gives rise to jarab and ringworm; other rough meats work the same way. Burnt lamb meat in the form of an ointment is used against lichen.

Tools with creatures.
Beef causes leprosy, elephantiasis and varicose veins, and rough meat has the same effect. Fatty meat and fat tail in the form of a medicinal bandage are good for hardening of the nerves. Patients with gout and suffering from joint pain are put into a decoction of hare meat; its effect is close to that of a decoction of fox meat. Weasel meat is used to make medicinal dressings for joint pain. Wild donkey lard with bush oil is an excellent rub for back pain and thick winds.

Viper meat is used for leprosy, as already stated in the corresponding chapter; Hedgehog meat is also good for leprosy.

Organs of the head.
Beef and the other types of rough meat mentioned, when dried, cause melancholy and obsession. Weasel meat is mixed with wine and given to someone affected by an epileptic fit to drink.

Organs of the eye.
The ash of lamb meat is beneficial for eyesores. Meat from carnivorous animals and animals with bones is good for the eyes and strengthens them.

Respiratory system.
Crayfish are very useful for consumptives, and chicken meat causes sore throat, unless it is boiled in vinegar.

Nutritional organs.
The rough meats mentioned thicken the spleen. However, beef sikbaja with dry coriander and saffron prevents the flow of matter into the stomach.

Partridge meat khat is mentioned among the remedies useful against spoilage of nature, against dropsy and against blockages in the spleen and liver. For dropsy, it is best eaten in the form of carice so as not to cause thirst.

Some praise carnivore meat as beneficial for cold, damp, and weak stomachs.

The speed or slowness of the descent of food and its digestion does not depend on the coarseness or tenderness of the nutrient. For example, the meat of the wild and domestic pig is said to be quickly digested and deflated, although it produces a strong, viscous and coarse nutrient, and the meat of deer, although coarse, is quickly deflated.

Hedgehog meat with shikanjubin is beneficial for dropsy. The meat of predators and animals with claws is unpleasant for the stomach.

Eruption organs.
Beef prevents yellow bile from leaking into the intestines, and fried hare meat is excellent for ulcers in the intestines. Dried hedgehog meat with shikanjubin is very good for relieving kidney pain. A decoction of old rooster meat is good for kulanja and black gall diseases. Wild donkey fat with bush oil is good for pain in the kidney, from thick winds.

The meat of wild and clawed animals is good for treating kidney problems. A decoction of cow meat makes a good sikbaja, which is very useful for bilious diarrhea and cuts it off, as well as brownies from this meat with coriander, vinegar and similar acidic substances, or with dry coriander and a small amount of saffron.

Fried or unfried poultry meat locks the nature, especially the meat of mountain and steppe partridge. The meat of partridge khat and larks has an even stronger effect, especially if you boil them and drain the broth.

Deer meat drives urine. Fatty meat softens the stomach more than other meats.

Fevers.
Beef and the meat of deer, fallow deer and large birds cause four-day fever.

Poisons.
Dried weasel meat is given to drink in wine, and this is beneficial against poisons. Burnt lamb meat is useful against the bite of snakes, black and yellow scorpions. With wine it helps against the bite of a mad dog, and frog meat against the bite of reptiles.