Less-Used Edible Parts of Animal, and Methods of Cooking Best Adapted to Their Use

Reference > Cooking Methods & Techniques > Less-Used Edible Parts of Animal, and Methods of Cooking Best Adapted to Their Use

Organ	Animal Source	Methods of Cooking
Brains	Sheep Pork	Broiled or scrambled with egg
Heart	Veal Pork Beef	Stuffed, baked or broiled
Kidney	Beef Lamb Veal	Stewed or sauted
Liver	Beef Veal Lamb	Fried, boiled, sauted or broiled
Sweetbreads	Young Veal Young Beef	Creamed, broiled
Tail	Beef Pork	Soup or boiled
Tongue	Beef Pork	Boiled, pickled, corned
Tripe	Veal	Broiled or boiled
Fat	All Animals	Fried out for cooking or soap making
Pigs Feet	Pork	Pickled or boiled or used with meat from head for head cheese