Osmazome is found in beef, mutton, full-grown domestic fowls, venison,
and game; in the latter, when the bird or animal is adult.
In meat soup, the osmazome is the soluble part of the meat that
dissolves in boiling, and makes nutritious broth.
In broiled or roasted pieces, it is that part which makes a kind of
brown crust on the surface of the meat, and also the brownish part of
the gravy.
Chicken, lamb, sucking-pig, veal, etc., do not contain any osmazome.