This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Pork differs from other meats chiefly in the large amount of fat distributed through the muscular fiber. This renders
the meat difficult of digestion and makes it a particularly valuable food for cold weather and for those engaged in heavy muscular work. Pork must always he thoroughly cooked. Under no conditions should it be served rare. The fatty tissue of pork provides one of the most valuable fats for cooking purposes.