The digestibility of meat foods varies so much according to the quality of the meat, the manner of cooking, and the state of the digestive organs, that no very precise statements can be made on this subject. At the same time, the following table may be taken as an average of the ease of digestibility of the different animal foods referred to: -

Table of Comparative Digestibility, commencing with the Most Digestible and ending with the Least Digestible of Meats and other common Animal Foods.

Oysters, raw.

Soft-cooked eggs.

Sweetbread.

White fish, boiled or broiled.

Chicken, boiled or broiled.

Lean roast beef or beefsteak.

Eggs, scrambled, omelet.

Mutton, roasted or boiled.

Partridge.

Bacon, crisp.

Roast fowl, chicken, capon, turkey.

Tripe, brains, liver.

Roast lamb.

Chops, mutton or lamb.

Corned beef.

Veal.

Ham.

Duck, snipe, venison, rabbit, and other game. Salmon, herring, mackerel. Roast goose. Lobsters and crabs. Pork. Smoked, dried, or pickled fish and meats in general.