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

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

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Source

Foods That Will Win the War and How to Cook Them (1918).


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